I promise, hand on heart, you would never know this cake was intended for Coeliacs. It is a popular creation of mine that I make every Christmas, when clementines really fit the bill. There are a variety of toppings that can be added to enhance this cake – I’m still experimenting with them myself. In the recipe below I’ve included the most basic syrup version which makes this cake even more moist. It is great to be able to offer those suffering from a Gluten sensitivity/intolerance something irresistibly moreish.
- 180g caster sugar
- 100 g ground almonds
- 50 g fresh white gluten free bread broken into breadcrumbs (Aldi’s is great!)
- 2 tsp gluten free baking powder
- 4 eggs, beaten
- 175 ml sunflower oil
- 5 zested clementines
- 75 g caster sugar
- 3 clementines, juiced
- Preheat your oven to 180C/160C fan/gas 4. Grease the sides of a 20cm cake tin with oil or butter and line the base of the tin with a disc of grease proof paper.
- In one bowl mix the sugar, almonds, breadcrumbs and baking powder (dry Ingredients), and in another bowl whisk together the eggs, oil and clementine zest (wet ingredients).
- Pour the wet ingredients into the bowl containing the dry ingredients and mix thoroughly.
- Pour the batter into the prepared tin and bake for 45 minutes or until an skewer inserted in the middle of the cake comes out clean. Leave the cake to cool.
- Meanwhile make the syrup by putting the sugar and clementine juice in a saucepan on a medium heat, stir until the sugar has dissolved and then bring to the boil until the syrup becomes sticky (on average 3 mins)
- After carefully removing the cake from the tin, poke small holes and pour over the syrup. Allow to cool completely before serving.
Optional extras: Place slices of peeled clementine on top or dust with icing sugar.
Due to using almonds, breadcrumbs and oil this cake stays incredibly moist. The addition of the syrup makes it even more irresistible.