This pink grapefruit clementine cake is the most versatile, easy and utterly delicious bake you may ever make. It’s ideal for making in advance, since the ground almonds give it such an irresistible moisture – meaning it keeps for days in the fridge. You can even eat it cold! If you want to simplify the recipe even further, switch the pink grapefruit for more clementine or even lemons which give it a zesty zing. Simply up the sugar to 250g to counteract the bitterness.
What makes this pink grapefruit clementine cake so special?
There are a few reasons you should make this cake, other than the fact it is seriously addictive!
- It uses five ingredients only. Four if you swap in more clementines for the grapefruit.
- It’s gluten-free. This cake doesn’t contain any flour, or leaveners – making it ideal for those who are gluten intolerant.
- It keeps for days. The cake is actually best the day after it’s baked. The almonds trap all the moisture and it’s divine eaten cold with crème fraîche straight from the fridge.
- You can use any citrus fruits. Although this recipe is made with clementines and pink grapefruit, you could equally make this entirely with lemons, blood oranges, or regular grapefruit and oranges.
- It’s crazy easy to transport. Got a picnic? Need a snacking cake for a lunchbox? On the go? This cake has got you covered. It keeps it’s form amazingly well and is super easy to transport anywhere you’re off to.
- There’s zero food waste. What cake is better than when you have absolutely not food waste? Yep, everything goes into this cake – including the rind, pips, pith.
Ingredients and alternatives:
- Almonds: Ground almonds are best for this recipe, not almond flour. However you could try this recipe with semolina or polenta.
- Eggs: I personally love using high-quality eggs in this cake, because there are six in there. Choose Clarence Court Burford Browns for a gorgeously golden yolk. If using medium eggs, add one extra to this recipe.
- Sugar: golden caster sugar is a great alternative for this cake. You could also use granulated sugar if that’s all you have.
Pink Grapefruit Clementine Cake
- 2 clementines about 200g
- 1 pink grapefruit about 150g (you can halve it once boiled)
- 225 g caster sugar
- 250 g ground almonds not almond flour
- 6 large eggs
- Place the citrus fruit in a large saucepan filled with water, so they are submerged. Bring to the boil and boil for ~2 hours until soft. Remove from the pan carefully (the water will be hot!) and leave to cool.
- Preheat your oven to 170C and line a 20cm cake tin with baking parchment.
- Once the fruit is cool, add to a food processor (a nutribullet would also work) and whizz to a smooth paste – pips, skin, pith and all!
- Add the eggs, caster sugar, almonds and citrus paste to the bowl of a stand mixer and whisk for 2-3 minutes until pale and voluminous.
- Pour the batter into your prepared cake tin and bake for 38-40 minutes until golden on top. Insert a cake tested, cocktail stick or skewer into the middle of the cake. If it comes out clean or with just a few crumbs clinging to it, your cake is ready.N.B. You might want to add a sheet of silver foil over the top of the cake at the 30 minutes mark to avoid the top browning too quickly.
- Leave to cool completely in the tin, before removing and serving with crème fraîche. This cake can be served warm or cold, straight from the fridge.
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