Inside the Mind of Isadora

Gluten Free Recipe – Clementine Cake


Gluten Free Recipe – Clementine Cake

The temperatures have been in the 60’s at night and 70’s during the day.

I’ve been enjoying this splendid weather. In fact, I may have spring fever.

I sat outside this morning, with my coffee, listening to the birds chirping and admiring my bougainvillea bush that is in full bloom.

Instead of writing, I’ve been doing some spring cleaning. I’ve been purging my kitchen of unused items and food from my pantry. I do this twice a year. It keeps my pantry tidy and it helps our local food bank. 

I’ve always enjoyed baking. I don’t bake too often because I’m gluten intolerant. I haven’t enjoyed some of my favorite baking recipe because of it. In fact, I’ve begun to dislike sweets. 

On Pieces of Starlight, blogger Carol Carlisle, posted a gluten free recipe called Clementine Cake which looked quite good. I decided to try the recipe today. 

My helicopter hubby watched as I made the cake. The spatula never reached the sink. He was making happy sounds as he licked every little bit of batter. 

As soon as the cake cooled down, he dug into one of them. He needed to be stopped as he was ready to cut the 2nd one. I received rave reviews despite a few mistakes or; perhaps, my personal adjustments.

Below are the steps and the recipe. Enjoy … 




Mix the eggs, sugar for 5 minutes

then, add cooked clementine oranges

The batter is ready for the baking pans.Mistake: the ground almond go into the batter mix

Add ground almonds to mix

Into the oven they go @350

For some reason, my batter was able to fill 3 pans.

An 8” pie pan, a 10” spring pan and a 6” pie pan.

The recipe is for one 8” spring pan. Mmmmm … more yumTime to take the cakes out of the oven and place on cooling racks.


Something went wrong when removing the cake from the pans.

You can see a bit of crumbling going on.

A few clementine slices to hide the cracks in two of the cakes.

I added powdered sugar on the third one for a change of taste.

There is a glaze I did not do.

I like my food without a lot of sugar.

I wasn’t sure if it was going to be too sweet. 

I made a cup of tea to enjoy with the clementine cake. My hubby grabbed the cake on the white dish and escaped to the patio to enjoy. My version turned out to be more like a light pudding cake. Hubby is awaiting patiently for his next slice of cake after dinner tonight. But, I think it will be tasty with tomorrows breakfast coffee. Time to hide the cakes. 

Thank you Carol for sharing your receipe.

Hope you’ll try this recipe. It’s truly a yummy tasting cake and very easy to make.

Enjoy, Isadora 😎

Gluten Free – Clementine Cake

375 grams of clementine (5 small)

6 eggs

1 1/4 cup of white sugar

2 1/4 cups ground almond

1 teaspoon of baking powder

Preheat oven to 350 F.  Butter and line a 8” – 9” spring form pan with parchment.

Poke each clementine 3 or 4 times with a knife. Put the clementines in a bowl with a microwave safe cover or plastic wrap. Cook 3 – 4 minutes. Cool slightly then dump the clementines (whole) in a food processor and process until smooth.

In a large bowl beat eggs and sugar until light colored and double in volume (about 5 minutes)

Add chopped clementines and mix well. Then add the group almonds and baking powder. Mix until combined.

Pour mixture into a pan and bake 45 minutes (test with a skewer or cake tester.

Cool in the pan on a rack. Once cake is cold, remove from the pan. and pull off parchment.

Glaze and add candied clementines to decorate.

Glaze …

2 cups of confectioners sugar

3 tablespoons softened butter

1/2 cup of clementine juice.

Candied Clementines …

3 clementines

2 cups of sugar

1 cup of water

Slice the clementines very thinly.

Put sugar and water in a heavy bottomed pan on medium heat. Stir in sugar until dissolved.

Add clementine slices and simmer on low for about 15 – 20 minutes.

Pull clementines from the sugar mixture and place on parchment paper or slipat  until cool.

Author: Inside the Mind of Isadora

Intriguing, sensitive, mysterious, loving, artistic and crackling with excitement for life is a pretty good description of who I am. I just retired from the world of art where I sold my Artfully Designed Handmade Jewelry for 28 years; although, art will always be a part of who I am no matter what venue I choose to express it in.

20 thoughts on “Gluten Free Recipe – Clementine Cake

  1. Kudos for trying it out!

    Liked by 1 person

    • I enjoyed the cake very much. In fact, I’ve made it several times for people
      who don’t have gluten issues and they loved it. It’s flavorful and light.
      Thanks for commenting and stopping by my blog. I’m off to check out your recipes.
      Isadora 😎


  2. Pingback: Guest post: 5 cold soup recipes to beat the heat | The Heart Chef – HUMAN WRITES

  3. Wonderful! Thank you!

    Liked by 1 person

  4. Spring is a wonderful season. It seems to have an energy all of its own. Your bougainvillaea is lovely. Ours is also blooming. Some of the pink petals land in the pond and the goldfish think they are a new kind of fish food. 🙂 Your cake photos made my mouth water. Your hubby sounds very appreciative of your baking efforts. I know that mine would also be.

    Liked by 1 person

    • I love driving around my neighborhood and seeing the many colorful flowers being planted by everyone.
      It’s my favorite time of year. I think the goldfish are having a fun time even if they’re hoping its food. LOL
      My hubby eats anything I make. There isn’t anything I make that he doesn’t like. It’s a good thing he doesn’t
      gain weight. He’s my cheerleader every step of the way. It makes cooking and baking so much more rewarding.
      Hope you’ll give this cake a try. If you do, post some photos. I know you love being in that gorgeous kitchen.
      Thanks, Sylvia.
      Issy 😎

      Liked by 1 person

  5. They look and sound delicious!! 😀

    Liked by 1 person

  6. Ooh, very tempting Issy, might it have been crumbly because of the quantity of eggs to the dry ingredients? Last weekend I made mocha cupcakes and told myself that’s it for a while because my clothes are getting tight, so I’ll keep your recipe for a while!

    Liked by 1 person

    • I agree, Gilly. I think it may have been the eggs. I added extra large eggs. Perhaps, medium or just large eggs would have been better. But, I liked the idea of it being moist like a pudding cake plus the bonus of 3 cakes instead of one. More to share with others.
      I saved the recipe too when I first saw it. Then, Spring sprung and I was in the mood to clean and bake. What a combination … right??? Good Luck with it … hope you’ll add photos when you do have a go at it.
      Issy 😎


  7. Sounds awesome! Yum. I would tweak it with a healthy sugar substitute like stevia baking blend.

    Liked by 1 person

    • I would have had you come over for a taste but Al has devoured them … well, I helped a little. LOL
      I plan on making more soon. The cake is wonderful with tea.
      I added 1 1/2 cups of sugar. It’s 1/2 cup less because I don’t like anything very sweet.
      I can’t use stevia. I get headaches from it and so does hubby.
      But, go for it and let me know how it turns out. The clementines are at Sam’s club only. I searched every
      farmer’s market and there were none to be found. Good Luck ….
      Isadora 😎


  8. I understand, I’ve definitely had spring fever since just before April. 🙂

    Liked by 1 person

  9. Way to go Isadora! You gotta let it cool before cutting. I know it’s hard to wait. Maybe up the temperature. Our oven runs hot.
    Since hubby was going for second slice that means it was a perfect cake 👍🏻😀

    Liked by 1 person

    • I thought cooling the cake would have helped keep the cake together, Carol. My hubby was willing to eat it as soon as it came out of the oven. The kitchen was filled with the aroma of citrus which was tempting his sweet tooth. This recipe is going to be one I make often. Thank you for sharing such a simple yet delicious recipe and gluten free. 😁


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