Clementine-Almond Cake

Clementine Almond Cake

This fragrant clementine almond cake demonstrates why almonds and sweet clementines are a match made in pastry heaven. 

Clementine-Almond Cake
Makes 1 (9-inch) cake
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  1. 4 ripe clementines, sectioned
  2. 1 cup (100 grams) pastry flour, divided
  3. 1½ teaspoons (7.5 grams) baking powder
  4. 1 teaspoon (3 grams) kosher salt
  5. 1⅓ cups (267 grams) granulated sugar
  6. 3 tablespoons orange zest
  7. ¾ cup almond paste
  8. 1 cup (227 grams) unsalted butter, softened
  9. ½ vanilla bean, split lengthwise, seeds
  10. scraped and reserved
  11. 6 large eggs
  12. Garnish: Candied Clementines (recipe below)
  1. Preheat oven to 325°F. Line a 9-inch round cake pan with parchment paper, and spray with baking spray with flour.
  2. Arrange clementine sections in an even layer in prepared pan.
  3. In a small bowl, whisk together ¾ cup (75 grams) pastry flour, baking powder, and salt. In the work bowl of a food processor, pulse together sugar, zest, almond paste, and remaining ¼ cup (25 grams) pastry flour until well combined, 3 to 4 minutes. With processor running, add butter, 1 tablespoon (14 grams) at a time. Add vanilla bean seeds. Process until mixture is smooth, 3 to 4 minutes. With processor running, add eggs, one at a time. Gradually add flour mixture, pulsing until combined. Pour batter over clementines.
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Let cool in pan for 5 minutes. Run a knife around edges of pan to loosen before inverting onto a wire rack to let cool completely. To serve, invert cake onto a serving platter. Garnish with Candied Clementines, if desired.
  1. For a citrus on both the top and bottom of the cake (pictured), invert cooled cake onto plate clementine-side down before garnishing with candied clementines.
Bake from Scratch
Candied Clementine’s
Makes enough for 1 (9-inch) cake
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  1. 6 clementines, cut into ⅛-inch thick rounds
  2. 1 cup (200 grams) granulated sugar
  3. 1 cup water
  1. In a large skillet, bring sugar and 1 cup water to a boil over medium-high heat. Let boil for 5 minutes; reduce heat to low. Add sliced clementines to syrup in a single layer, and continue to simmer for 20 minutes.
  2. With a slotted spoon, remove clementines from pan, and let dry on a wire rack until ready to use, about 10 minutes.
Bake from Scratch

Read the whole article in Bake From Scratch Winter 2016.


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  1. What do you mean by “cut clementines into segments” do you mean into supremes or cut into quarters or eighths? Or just pull apart into individual segments naturally? Thx


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