Clementine Cake with Almond Flour and Cream Cheese Frosting
Clementine Cake with Almond Flour and Cream Cheese Frosting
Dalool’s Kitchen
10-12 Slices
30 minutes
75 minutes
375
American
AI Generated Recipe
This Clementine Cake with Almond Flour was inspired by one of my favorite movie moments from "The Secret Life of Walter Mitty". Watching that cake appear on-screen, I knew I had to recreate my own version! The result? A moist, citrusy cake made with whole boiled clementines and almond flour, topped with a velvety cream cheese frosting. The natural sweetness of the clementines, combined with the creamy tang of the frosting, creates a dreamy dessert that feels both indulgent and light.
To make it extra special, I added candied clementine slices for a beautiful, caramelized garnish—my first time trying it, and it was an adventure in itself! 🍊
Perfect for movie night or any celebration, this cake is a delightful twist on a classic, full of flavor and elegance. Stay tuned for a video on how to make those gorgeous candied clementines!
Ingredients
For the Cake:
- 5 medium clementines
- 6 large eggs (room temperature)
- 1 cup granulated sugar
- 1 teaspoon table salt
- 2 cups almond flour (or very finely ground blanched almonds)
- 2 teaspoons baking powder
For the Cream Cheese Frosting:
- 8 ounces cream cheese (room temperature)
- 1/2 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
For the Candied Clementine Slices:
- 2 clementines, thinly sliced
- 1 cup water
- 1 cup granulated sugar
Directions
Prepare the Clementines for the Cake:
Place the whole, peeled clementines in a large pot, cover with cold water, and bring to a boil.
Reduce heat to low, cover, and simmer gently for 2 hours, adding more water as needed.
Remove the clementines with a slotted spoon, let them cool, then halve and remove any seeds.
- Purée in a food processor or blender and set aside.
Make the Cake Batter:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, whisk together the eggs, sugar, salt, and clementine purée.
Add the almond flour and baking powder, stirring until just combined.
Pour the batter into the prepared pan and bake until the edges are golden brown and starting to pull away from the sides, about 1 hour.
Transfer to a wire rack to cool for 10 minutes, then remove the cake from the pan and peel off the parchment paper. Allow it to cool completely.
For the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter together until smooth.
Gradually add the powdered sugar, one cup at a time, beating until smooth and creamy.
Add the vanilla extract and mix until combined.
Candy the Clementine Slices:
In a medium saucepan, combine water and sugar and bring to a simmer, stirring until the sugar dissolves.
Add the clementine slices and simmer gently for about 15 minutes until the slices are translucent.
Remove from the syrup and let them cool on a wire rack.
Assemble the Cake:
Spread a generous layer of cream cheese frosting over the top and sides of the cooled cake.
- Arrange the candied clementine slices on top of the cake as shown in the image.