A wonderfully zesty clementine drizzle keeps the moreish almond cake moist and soft. It keeps well and is totally gluten-free. If you don't have clementines you can use mandarins instead.


Serves 8

  • Butter for greasing
  • 4 clementines 
  • 6 eggs
  • 200g (7oz) ground almonds
  • 200g (7oz) caster sugar
  • 1tsp baking powder
  • Chopped pistachios, crème fraîche and candied peel to serve

For the syrup

  • Juice of 3 clementines
  • 75g (2 1/2oz) granulated sugar 
  • 20cm (8in) springform tin with a high side


1. Preheat the oven to 180C Gas Mark 4. Grease the side of the tin, and line the base with baking parchment 

2. Put the clementines in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer, covered for 2 hours, or until the clementines are cooked and soft. Drain the liquid from the clementines and set them aside to allow the fruit to cool.

3. Cut open each clementine and remove any pips. Finely chop each one, including the peel, making sure to include any juices from the fruit.

4. Put the eggs in a food processor and beat until light and fluffy (or mix in a bowl using an electric beater). Add clementines, almonds, sugar and baking powder, and mix well.

5. Pour the mixture into the prepared tin and bake for 40-55 minutes until the cake is golden brown and a skewer inserted into the centre comes out clean.

6. Meanwhile, to make the syrup, put the clementine juice in a saucepan over a medium-low heat and add the sugar. Bring gently to the boil, stirring until the sugar has dissolved, then reduce the heat and simmer for 3 minutes.

7. While the cake is still warm, pierce it using a skewer and gently drizzle the hot syrup over. Leave in the tin on a wire rack to cool completely, then remove the cake from the tin. Remove the paper.

8. Decorate with pistachios, candied peel and crème fraîche.

Rachel Allen's Clementine and Almond Cake