This gluten-free tangerine and almond cake is simply sensational! Moist, nutty and with a strong tangerine flavour this cake is also flourless, dairy and oil free. Serve simply with coffee or with whipped cream for an indulgent dessert.
I’ve come across various iterations of this recipe on numerous occasions. This particular cake is generally known as Passover dessert across the Mediterranean.
One very popular thing about this cake is its use of entire citrus fruits (skin and all) which are boiled until soft and then pureed in their entirety. Most of the recipes I’ve come across don’t use any regular flour or fat (oil, butter) at all which makes this lovely cake naturally gluten and dairy free and with no added fat – a bonus for my cycling friends.
This cake (or my take on it) has been very popular with a number of celebrity chefs including Nigella whose recipe for Clementine Cake can be found in her book How to Eat. My recipe more closely resembles that of Claudia Roden’s in The Essential Guide to Middle Eastern Cooking.
1. Pre-heat the oven to 180ºC/160ºC fan/gas mark 4 (350ºF/320ºF fan). Grease and line the base of a 2-ltr (1 lb) loaf tin.
2. Place the tangerines in a saucepan and cover with water. Bring to the boil and simmer, covered, for about an hour, ensuring that they remain covered with water. Drain and cool.
3. Cut the tangerines into quarters, discard any seeds, then place the chunks into a blender and puree until smooth.
4. Beat the eggs with the sugar until thick, the whisk should leave ribbons. then add the orange puree, ground almonds, liquer and baking powder and mix well.
5. Pour the mixture into the prepared tin and bake for an hour. Leave the cake to firm up in the pan for 20 minutes then turn out, remove the baking paper and turn over to finish cooling right way up.
This cake definitely mellows with a little time and can be prepared well in advance.
6. To serve, sift icing sugar on top and add a dllop of whatever your heart desires: chantilly cream, Greek yoghurt, creme fraiche, orange flavoured whipped cream.
1. All ingredients should be at room temperature.
2. When I’m baking I always use a timer as it’s so easy to lose track of time. Once you’ve put the cake in the oven, put the timer on for 5-10 minutes less than it should take to cook and then check regularly.
3. You can use any citrus fruit, blood orange would be terrific, but something like grapefruit will require much longer cooking in water to sufficiently soften.
4. You can make these as cupcakes in which case they’d need around 40-45 minutes cooking time.
5. While this cake is perfect as is you could sprinkle on some toasted almond flakes.
6. The cake can be also prepared in advance as it keeps really well when chilled in the fridge, for up to 3 days.
7. Rather than boiling the citrus fruits, you could do this quicker by using a microwave. Simply pierce your fruit a few times with a fork (to prevent them from bursting) and put them in a large microwavable bowl with a little bit of water. Microwave on high for approx 10 minutes et voila!
8. To freeze, make sure your cake is completely cool before wrapping in clingfilm and then aluminium foil. Make sure to label it too if you don’t want to play “Freezer Roulette” later! Pop it in the freeze for up to 3 months. To defrost simply leave out on the kitchen worktop (counter) and once defrosted decorate as you wish.