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Gluten-free clementine and pomegranate cake
Serves 10-12 | prep 15 mins | total time
Gluten-free clementine and pomegranate cake
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Serves 10-12 | prep 15 mins | total time
Rate
Nutritional information (per serving)
Calories
311Kcal
Fat
18gr
Saturates
2gr
Carbs
28gr
Sugars
28gr
Fibre
1gr
Protein
10gr
Salt
0.2gr
Ingredients
- 350g (4-6) clementines or satsumas
- 2 cinnamon sticks
- 6 large eggs
- 250g light muscovado sugar
- 1 tsp gluten-free baking powder
- 300g ground almonds
- 2 pomegranates
- 1 tsp orange blossom water
- ½ tsp vanilla bean paste or a dash of vanilla extract
- 3 tbsp apricot glaze, warmed
- icing sugar, for dusting
Step by step
Get ahead
The cake can be made up to the end of step 6 a couple of days ahead. Cover and store in an airtight container. The cake can also be frozen at this stage.
- Put the whole unpeeled clementines or satsumas and the cinnamon sticks in a medium pan. Cover with cold water, then bring to the boil. Reduce the heat and leave to simmer, covered, for 1½ hours, then drain the fruit and remove the cinnamon sticks. Leave to cool for 30 minutes.
- Halve the cooked fruit, discard the pips and purée the fruit, including the peel, in a blender or food processor.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 23cm round tin, about 9cm deep, with baking paper. Using an electric mixer, whisk the eggs and 225g sugar in a bowl over a pan of barely simmering water for about 5 minutes until pale and mousse-like. Take the bowl off the heat and add the baking powder, ground almonds and the purée. Fold in gently but thoroughly.
- Transfer the mixture to the tin and bake the cake for 20 minutes, then reduce the oven temperature to 160°C, fan 140°C, gas 3, and bake the cake for another 30 minutes or until a skewer inserted in the middle comes out clean. Take the cake out of the oven and leave it to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
- To make the syrup, cut one of the pomegranates in half, squeeze both halves to extract the juice and pour the juice into a small saucepan; add the remaining 25g sugar. Bring to the boil and simmer for 2 minutes. Cool slightly, but the liquid should still be warm, then stir in the orange blossom water and vanilla.
- Using a pastry brush, 'soak' the cake with the warm pomegranate syrup.
- Next, brush the warm apricot glaze all over the cake, including the sides. Just before serving, cut the remaining pomegranate in half and remove the seeds; scatter them over the top of the cake and dust with icing sugar.
This moist cake is packed with festive flavours and is gluten- and lactose-free – a bonus if one of your guests is coeliac or lactose intolerant. The pomegranate seeds give a jewel-like effect and add a bit of glamour. Serve for tea or as a pudding with stewed winter berries and crème fraîche or non-dairy coconut yogurt.