Gluten free clementine and spice cake

    55 min

    Clementines are abundant in winter and make an excellent citrussy cake for a cold day. The buttercream frosting is enhanced with clementine juice and dried zest (oranges are a perfectly suitable substitute if that’s what you have to hand.) Makes 24 portions from a standard 24x30cm traybake pan.


    1 person made this

    Makes: 24 portions

    • For the cake
    • 280g gluten-free flour
    • 130g golden caster sugar
    • 5 teaspoons gluten-free baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground ginger
    • 6 large eggs, separated
    • 4 clementines, zest of all 4 and 3 tablespoons juice
    • 125ml vegetable oil
    • 160ml water
    • For the buttercream frosting
    • 4 clementines, zest of all 4 and 3 tablespoons juice
    • 125g unsalted butter, cubed and softened
    • 250g icing sugar, sifted
    • 1 splash full-fat milk or cream (optional)

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

      For the cake:

    1. Preheat oven to 180 C / 160 C fan / Gas 4. Grease a 24x30cm cake tin and line the base and sides with baking parchment.
    2. In the first mixing bowl, mix the flour, sugar, baking powder, and spices with a fork.
    3. In the second bowl, whisk the egg whites to stiff peaks, starting at low speed and gradually increasing to high speed.
    4. In the third bowl, whisk the egg yolks with the clementine juice, zest, oil, and water until doubled in volume and fluffy; again, start at low speed and gradually increase to high speed. (No need to clean the beaters from whisking the whites.)
    5. Add the yolk mixture to the dry ingredients and fold together with a spatula until fully combined and smooth.
    6. Add one-third of the egg whites, folding briskly, to loosen the mixture. Then add the rest of the whites and fold carefully until no white lumps or streaks remain. Pour the mixture into your prepared tin and smooth the top with the spatula.
    7. Bake in the oven for 20 to 25 minutes, turning halfway through for even baking, until a skewer inserted in the centre comes out clean. Cool the cake in the tin on a cooling rack (GF cakes can be too delicate to turn out of the tin while still hot).
    8. For the buttercream frosting:

    9. When the cake has baked, turn the oven off. Spread the clementine zest on an oven-safe plate, breaking up any clumps, and put in the oven for 30 minutes to dry out as the oven cools.
    10. With the mixer on low, whip up the butter until fluffy. Add the sugar gradually, beating continuously on low speed. Once all in, scrape down the bowl really well, add the clementine juice, and continue beating on medium speed another minute or so. If it seems too stiff for you, add more juice or a splash of full-fat milk (or cream) and continue beating.
    11. Spread the frosting over the cooled cake, and sprinkle over the dried clementine zest to decorate. Slice and serve.


    **Layer Cake Option:** You could also use a round cake tin 24cm or 26cm ( 9 to 10in) in diameter, and make a layer cake. If doing that, you’ll want to increase the buttercream ingredients to have enough for the middle as well as the top and sides. I’d suggest 175g butter and 350g icing sugar.

    See it on my blog

    This recipe is on my blog with many more GF baking recipes

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