A delicious, gluten-free cake that can be served with tea or coffee, or as a dessert. I found it on the BBC Food website, so with acknowledgements to them here

This is their story about the cake: This cake is a celebration of Californian citrus fruit. After the gold rush, the prosperity of this state, came from the massive cultivation of oranges. Californians treat citrus in the same way as the British view apples. They know all the many varieties and shop for them by taste and name. You can use any kind of small citrus fruit for this cake.

So here is my version, with a few tweaks based on my pwn practical experience:


  • 2 large clementines, washed
  • 4 large free-range eggs
  • grated zest of1 large lemon
  • 160g caster sugar
  • 100ml olive oil
  • 175g ground almonds
  • 2 tsps baking powder

For the syrup

  • 15g sugar
  • Juice of 1 large lemon


  1. Place the clementines in a saucepan and cover with water. Bring to the boil and simmer gently for 20–30 minutes until tender. Remove and set aside until cool enough to handle. Cut the clementines in half and discard the pips, if there are any.
  2. Put the clementines, with their skins still on, into a food processor, and blend until smooth.
  3. Preheat the oven to 180 C, grease a 20 cm spring-form cake tin, and line the bottom with baking paper, also greased on top.
  4. Beat the eggs, lemon zest and caster sugar in a large bowl. Add the olive oil, and beat until light and fluffy. Stir in the blended clementines, then fold in the ground almonds and baking powder with a large spoon.
  5. Pour the mixture into the tin and bake for 40-50 minutes, or until well risen and golden-brown. The cake should have slightly shrunken from the sides, and be springy to the touch. Leave it to cool in the tin on a wire rack.
  6. Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over a low heat, and stir until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti or a skewer, and drizzle over the lemon syrup. Let the cake cool a little in the tin, and turn it out onto a serving plate.
  7. Dust with sieved icing sugar, and serve warm with whipped cream or crème fraiche.

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