The Connecticut Clay Artists

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Clementine Cake

Clementine Cake



  1. Put unpeeled clementines in pot covered with cold water. Boil; cook for 2 hours.
  2. Drain and cool. Cut each clementine in half. Remove seeds. Finely chop sins, pith and fruit in food processor or by hand.
  3. Preheat oven to 375°. Butter and line an 8-inch spring form pan.
  4. Beat eggs. Add sugar, almonds and baking powder. Mix well by hand adding the chopped clementines. Pour into prepared pan.
  5. Bake for 1 hour until a skewer comes out clean. (You'll probably have to cover the cake with foil after about 40 minutes to prevent the top from burning.)
  6. Place pan on rack to cool. Remove from pan when cool.

Estimated prep time:

3 hours
Yield: 8-10 servings