“A self-confessed tentative cake-maker, when I attempted this one for the first time – lured by the irresistible combination of orangey citrus and almonds – it turned out to be nigh-on perfect,” says presenter-turned-cookbook author, Kate Humble.

“Consequently, I love it and probably bake it more often than any other cake. There are many versions out there, but they all forego flour for ground almonds and use oranges, clementines or tangerines that are cooked until soft and then puréed. The result is a dense, fragrant sponge that is equally happy eaten unadorned, or with cream. Raspberries go well, either whole or as a coulis, but I love it with this simple orange salad and will offer crème fraîche with a shake of cinnamon for those who want it.”

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Clementine cake with an orange and pomegranate salad from Recipes From The Farm
Clementine cake with an orange and pomegranate salad from Recipes From The Farm (Andrew Montgomery/PA)
Clementine cake with an orange and pomegranate salad from Recipes From The Farm
Print Recipe
Nutrition Facts
Clementine cake with an orange and pomegranate salad
Amount Per Serving
Calories 419 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 123mg41%
Sodium 48mg2%
Potassium 384mg11%
Carbohydrates 54g18%
Fiber 7g29%
Sugar 43g48%
Protein 13g26%
Vitamin A 399IU8%
Vitamin C 76mg92%
Calcium 166mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Clementine cake with an orange and pomegranate salad

A foolproof citrus cake
Prep Time1 hour 30 minutes
Cook Time1 hour
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 419kcal
Author: Kate Humble

Equipment

  • Saucepan
  • Food processor
  • 20cm springform tin

Ingredients

For the cake:

  • 375 g clementines or tangerines
  • oil for greasing
  • 6 eggs
  • 225 g golden caster sugar
  • 250 g ground almonds
  • 1 tsp baking powder

For the orange salad

  • 6 oranges
  • 1 tsp orange blossom water
  • 2 tbsp pomegranate seeds
  • 2 tbsp toasted flaked almonds
  • some mint leaves shredded

Method

  • For the cake: Boil the whole fruit (in their skins) in a pan of water for one to two hours until soft. Let them cool, cut in half and remove the pips. Purée the fruit halves – skins and all – in a food processor until smooth. Preheat your oven to 190°C, Gas Mark 5, and grease and line a 20 centimetre springform tin.
  • Beat the eggs with a fork, then stir in the sugar, almonds and baking powder. Once well mixed, add the fruit purée and stir until the fruit is evenly distributed in the mix. Pour into the prepared tin and cook for one hour. Check with your trusty skewer that it is cooked through. If it gets a bit too brown before the end of the cooking time, loosely cover with foil. Let it cool in the tin on a wire rack.
  • For the salad: Peel the oranges carefully, making sure you remove all the pith, then slice them into discs about five millimetres thick. Arrange them in a dish. Sprinkle over the orange blossom water and the pomegranate seeds. Just before serving, add a scattering of toasted flaked almonds and shredded mint leaves.

Nutrition

Calories: 419kcal | Carbohydrates: 54g | Protein: 13g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 48mg | Potassium: 384mg | Fiber: 7g | Sugar: 43g | Vitamin A: 399IU | Vitamin C: 76mg | Calcium: 166mg | Iron: 2mg

Home Cooked: Recipes From The Farm by Kate Humble is published by Gaia. Photography by Andrew Montgomery.

Home Cooked: Recipes from the Farm (Kate Humble)
  • Amazon Kindle Edition
  • Humble, Kate (Author)
  • English (Publication Language)

Last update on 2024-02-15 / Affiliate links / Images from Amazon Product Advertising API

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