Gluten-Free Clementine Almond Cake with Palmyra Blossom Necta

2024-08-15



A deliciously moist and zesty cake that’s gluten-free and easily adaptable to grain-free by using extra almonds instead of flour. Perfect for a medium cake or 12 fairy cakes!

Ingredients

  • 1 cup + 1 tablespoon butter
  • ¾ cup Palmyra Blossom Nectar
  • 4 eggs
  • Zest of 2 clementines + juice of 1 clementine
  • 2 cups ground almonds
  • ½ cup gluten-free flour (or additional almonds for a grain-free option)
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice

Method

  1. Preheat oven to 180°C (350°F).

  2. In a large bowl, beat together the butter and Palmyra Blossom Nectar until light and creamy.

  3. Add the eggs one at a time, mixing thoroughly after each addition.

  4. Stir in the clementine zest and juice.

  5. Gently fold in the ground almonds, gluten-free flour (or additional almonds if grain-free), salt, cinnamon, and mixed spice until the batter is smooth.

  6. Pour the batter into a greased cake tin or individual cupcake wrappers.

  7. Bake for 30 minutes, or until a knife inserted into the center comes out clean.

Enjoy this delightful cake on its own or topped with a dusting of powdered sugar or a drizzle of glaze!

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