Clementine cake filled with fruit

This delicious recipe is a hit for any occasion, but especially perfect for Christmas parties. The fruit-filled clementine cake is not only a real eye-catcher, but also incredibly juicy and gluten-free and leaves nothing to be desired. Full of tangy citrus flavors, every bite is a burst of freshness and joy. Made with love, this cake is a total crowd pleaser that will leave your guests wanting more. Whether as a festive treat or for a special occasion, this cake is an absolute eye-catcher that leaves a lasting impression. Feel the holiday spirit and treat yourself to this heavenly creation!


  • 4 small clementines
  • 200g unsalted butter, softened, plus a little butter for greasing
  • 140g raisins
  • 140g sultanas
  • 140g currants
  • 100 g glazed cherries, quartered
  • 2 tbsp brandy
  • 200g dark brown sugar
  • 3 eggs, beaten
  • ½ tsp ground cinnamon
  • 1 tsp spice mix
  • a pinch of ground cloves
  • 140g polenta
  • 1 tsp baking powder (we used Fiddes Payne, which is gluten free)
  • Powdered sugar for decorating (most are gluten free, but check the packaging)
  • 100g ground almonds
  • 4 clementines
  • 140g powdered sugar

Preparation steps

  1. Place the clementines in a small saucepan, cover with water and bring to the boil. Reduce heat to simmer and cook for 1 hour or until tender. Drain and let cool.
  2. Preheat the oven to 180°C/fan 160°C/gas 4. Butter a 20cm springform pan and line the bottom with a disc of buttered baking paper. Halve the cooked clementines and remove all seeds. Place in the bowl of a food processor and pulse until finely chopped but not pureed.
  3. Mix the raisins, sultanas, currants, cherries and brandy in a bowl. Add the clementine pulp and mix well. Cream butter and sugar until light. Add the beaten eggs one at a time, mixing well between each addition. In another bowl, combine spices, ground almonds, polenta and baking powder. Fold into the cream mixture along with the dried fruits and clementine pulp.
  4. Pour into the prepared pan and smooth the top. Bake on the middle shelf of the oven for 30 minutes. Reduce the oven temperature to 160°C/fan 140°C/gas mark 3 and cook for a further 40 minutes. You may need to loosely cover the top of the cake with a sheet of baking paper for the last 20 minutes to prevent it from browning too quickly. Allow to cool in the tin for 30 minutes before transferring to a cooling rack.
  5. For the topping, cut the clementines into 5 mm thick slices. Place the sugar in a saucepan with 140 ml water and cook over low heat, stirring frequently, until the sugar has dissolved. Add the clementine slices to the pan and stir through. To keep the clementines in the syrup, cut a circle of parchment paper that will fit in the pan and place it over the fruit. Cook over low heat until shiny and translucent, 1 hour. Remove and spread on baking paper to cool.
  6. To serve, dust the entire cake with powdered sugar and then arrange the clementine slices in an overlapping manner over the cake.

Nutritional Information

695 34g 15g 93g 83g 3g 9g 0.36g

Equipment and tools

  • mixing bowl
  • Whisk or electric mixer
  • wooden spoon
  • measuring cup
  • measuring spoon
  • Cake Tin
  • baking paper
  • Cooking spray or additional butter for greasing
  • Knife
  • cutting board
  • Oven
  • Cooling rack
  • Sieve (optional)

Allergen information

This fruit-filled clementine cake may contain the following allergens:

  • Dairy products (butter)
  • Gluten (baking powder)
  • Nuts (ground almonds)

Please check the packaging of the ingredients used, especially the baking powder and powdered sugar, as some brands may have different allergen information.

Storage and leftovers

Follow these guidelines to store the fruit-filled clementine cake:

  1. Allow the cake to cool completely.
  2. Once the cake has cooled, wrap it tightly in plastic wrap or place it in an airtight container.
  3. Store the cake at room temperature for up to 3 days.
  4. If you prefer to store the cake in the fridge, it will last up to a week.
  5. Before serving leftover slices, you can warm them in the microwave or enjoy them at room temperature.

Note: The consistency and flavor of the cake may change slightly after storage, but it will still be delicious!

Health Benefits of Fruit Filled Clementine Cake

Fruit-filled clementine cake not only satisfies your sweet tooth but also offers several health benefits. This delicious cake is packed with nutritious ingredients that contribute to your overall well-being. Let’s take a closer look at the main health benefits of this delicious dessert:

1. Rich in Vitamin C

Clementines are an excellent source of vitamin C, and this cake uses both small clementines and zest to add citrus flavor. Vitamin C is important for strengthening the immune system, promoting collagen production for healthy skin, and supporting iron absorption.

2. Good source of fiber

Raisins, sultanas, currants and cherries are dried fruits that are rich in fiber. Eating foods rich in fiber helps regulate digestion, maintain healthy cholesterol levels, and control blood sugar levels. Including these fruits in the cake provides natural sweetness while increasing fiber intake.

3. Antioxidant powerhouse

The combination of fruits in this cake provides a diverse range of antioxidants. Antioxidants help protect your body from harmful free radicals and reduce the risk of chronic disease. The dark brown sugar, cinnamon and cloves used in the recipe also contribute to the antioxidant content.

4. Gluten free option

This cake contains gluten-free ingredients such as polenta and gluten-free baking powder. It is a good choice for those with gluten intolerance or those on a gluten-free diet. By enjoying a gluten-free dessert, you can still treat yourself to delicious treats while adhering to dietary restrictions.

5. Nutrient-rich almonds

Ground almonds not only give the cake a pleasantly nutty taste, but also provide a variety of important nutrients. Almonds are full of protein, healthy fats, vitamin E, magnesium and antioxidants. They are known to support heart health, brain function and help with weight control.

6. Less sugar option

Clementines and powdered sugar contain natural sugars compared to regular white sugar, which are considered healthier alternatives. This cake also contains moderate amounts of sugar, which helps reduce excessive sugar consumption while satisfying your sweet cravings.

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