Almond and Clementine Bundt Cake

Almond and Clementine Bundt Cake

Kathleen DeLuca
This citrus infused cake is moist, flavorful, and will soon become a holiday classic!
Prep Time 2 hrs
Cook Time 50 mins
Cooling Time 30 mins
Course Dessert
Cuisine Sweet Tooth
Servings 16 Servings
Calories 169 kcal


  • 4 clementines
  • 6 eggs
  • 1 cup coconut sugar
  • 2 ⅔ cups ground almonds
  • 1 heaped tsp. baking powder
  • ¼ tsp. salt


  • In a saucepan, cover the clementines with water and bring them to the boil. Lower the heat and simmer gently for two hours.
  • Drain the clementines and set aside to cool. Once they are cool, cut them open and remove any seeds. Place in a food processor and puree until smooth.
  • Preheat your oven to 350°F and prepare a silicon Bundt tin (or a 8 inch diameter round cake tin).
  • Add in the eggs, ground almonds, sugar, baking powder and salt to the food processor and blitz with the clementine puree until smooth.
  • Pour the batter into your prepared Bundt pan and bake for 45-50 minutes or until a wooden skewer inserted into the center of the cake comes out clean.
  • Check the color of the cake as it bakes and cover it with kitchen foil if it starts browning before it is cooked through.
  • Remove the cake from the oven and place the tin on a wire cooling rack. Allow the cake to cool in the pan for 10 minutes, before turning it out onto the wire rack to cool completely before serving.
Keyword almonds, coconut, orange