- 425g clementines or satsumas (circa 5 fruits)
- 235g ground almonds
- 250g golden caster sugar
- 35g cocoa powder
- 1tsp gluten free baking powder
- 1tsp vanilla extract
- 1tsp orange extract
- 6 eggs
- Pinch of salt
- 25g 70% dark chocolate
- Icing sugar to dust
- Pop the clementines into a pan and cover with cold water. Put the pan over a medium heat and bring the water to a rolling boil before clamping the lid on the pan and turning the heat down to a gentle simmer. Gently poach the fruits for about 2 hours, topping up the pan with some more boiling water from the kettle to avoid it drying out.
- When the 2 hours is up, lift the fruits out of the liquid and place on a plate to cool down. You can pour the water from the pan away now – you will not need this. Once cold, cut the fruits into quarters and remove any seeds. Tip all the fruit (skin and flesh) and juices into a jug.
- Preheat the oven to 180C/350F/Gas Mark 4. Lightly oil and line a 20cm spring form cake tin.
- Separate the eggs. Add the yolks to the fruit in the jug alongside the vanilla and orange extracts and blitz everything together with a stick blender until you have a smooth paste. Pour the pulp into a mixing bowl. Sift the ground almonds, cocoa and baking powder into the fruit pulp and stir together to form a paste.
- In a separate bowl, whisk the egg whites with a pinch of salt until you have stiff peaks. Carefully add the sugar in three parts, whisking all the time until you have firm white peaks.
- Take a third of the egg white mix and beat it into the chocolate/orange/almond paste. This will help slacken the mixture. Carefully fold the remaining egg white mix into the batter in two parts – making sure there everything is evenly incorporated while preserving as much of the air as possible.
- When you are happy that everything is well mixed together, carefully pour the batter into the prepared cake tin and level off the top with a spatula. Place the cake in the oven and bake for 40-45 minutes. The cake is ready when the centre of the cake springs back when you touch it.
- Remove the cake from the oven and work quickly to finely grate the 25g of dark chocolate over the top. This will melt into the hot cake and intensify the chocolatey-ness. Allow to cool in the tin for 10-15 minutes before carefully removing and transferring to a cooling rack.
- Just before serving, dust the top of the cake with a little icing sugar and sprinkle with the grated zest of an orange. This cake is delicious served on its own or as a pudding.
- Category: Baking, Christmas, Cake, Gluten Free
- Cuisine: Baking
Keywords: clementines, chocolate, gluten free, cake, cake recipe, gluten free cake, dairy free cake, fat free cake, christmas, alternative christmas cake