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Gluten-free clementine cake

This moist cake will keep for up to 4 days.

Squares of gluten free clementine cake dusted in icing sugar and served with slices of orange
Serves
25
Price*
£0.17 Per Serving
Ready in**
1 Hour(s) 45 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 133 calories, which is 7 percent of your reference intake for calories.
The sugar is rated Med with 10.6 grams, which is 12 percent of your reference intake for sugar.
The fat is rated Med with 7.5 grams, which is 11 percent of your reference intake for fat.
The saturated fat is rated Med with 0.9 grams, which is 5 percent of your reference intake for saturated fat.
Salt is rated at Low with 0.1 grams, which is 2 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
557KJ
133KCAL
7%
FAT
Med
7.5g
11%
SATURATES
Med
0.9g
5%
SUGAR
Med
10.6g
12%
SALT
Low
0.1g
2%
of your reference intake
Typical energy values per 100g: 557kJ/133kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 350g clementines or satsumas (3-6 fruits)
  • 6 large eggs
  • 225g caster sugar
  • 50g Asda Free From Plain Flour
  • 1 level tsp Dr Oetker Gluten Free Baking Powder
  • 250g ground almonds
  • Icing sugar, to decorate

How to make it

  1. Put the fruit in a pan. Cover with cold water. Simmer, covered, for 1 and 1/2 hours. Drain. Halve, discard pips and puree the fruit (plus peel) with a hand-held blender.
  2. Preheat the oven to 190C/170C Fan/Gas 5. Line a 22cm shallow square tin with baking paper. Using an electric mixer, whisk the eggs and sugar in a bowl, over hot water, until pale and mousse-like. This will take 10-15 minutes.
  3. Sift the plain flour and baking powder, then add the almonds and citrus puree. Fold in gently until just evenly mixed.
  4. Transfer to the tin and bake for 45-55 minutes or until a skewer inserted in the middle comes out clean. Check after 40 minutes and if the top is browning too fast, cover loosely with foil.
  5. Leave to cool in the tin for 15 minutes, then transfer to a wire rack until cold. Just before serving, dust with icing sugar and cut into squares.