Moist, tangy, gluten free cake
Clementine Honey and Yoghurt Cake
This cake is so moist, tangy and easy to make, that I’m wondering why you haven’t started making it right now!
In fact it can be made with any citrus fruit – satsumas, mandarins, lemons, oranges – they all work well. I first made this cake with lemons at my Tuscan Retreat last June and loved it. In Australia (where I used to live) clementines are called mandarins, or at least to me there seems to be no difference and both work equally well.
It’s full of lots of goodness too and no processed sugar, simply some honey to make it faintly sweet. The amount of honey is up to you, it all depends on how sweet you expect your cake to be.
I particularly like to finish off this cake with a clementine and cardamom glaze. It’s a lovely contrast to the cake, see what you think.
I tend to make two smaller cakes, that way I have one to give away and one to eat, plus it’s a better use of my time! I also find this cake cooks slightly better as a smaller cake. It’s up to you, both sizes work.
Often I make this cake at Christmas time to share with others.
I find baking a really mindful exercise, getting into the flow and feeling quite peaceful from the experience. I hope you will too
Mandarin Honey and Yoghurt Cake
Makes 1 large cake (28cm round cake tin) or 2 small cakes (approximately 20cm diameter each tin)
What’s In it:
350g whole clementines or mandarins (about 5, or 3 whole large satsumas)
100mls extra virgin olive oil
200g natural unsweetened yoghurt
250g buckwheat or gf oat flour
100g ground almonds (coarse ground is best)
3 tsp baking powder
How To Make it:
- Pop the clementines/mandarins in a saucepan and cover with water, then simmer for about 45 minutes, or until the skins are soft. Drain and allow to cool.
- In a large bowl, mix the oil, yoghurt, honey and eggs together.
- Once the clementines/mandarins are cool enough to handle, pull them apart to check for pips. If you find some, throw them out.
- Put all the clementines/mandarins into a blender or food processor and roughly purée. Alternatively using a fork, mash the clementines/mandarins until you have a rough purée.
- Combine the clementines/mandarins with the yoghurt mixture.
- Then fold through the flour, ground almonds and baking powder.
- Oil and line your cake tin/s with baking/parchment paper.
- Tip this mixture into one large cake tin or divide the batter between two cake tins.
- Bake in an oven set at 180˚C for 50 minutes for one large cake or 35 minutes for smaller cakes, or until a cake test skewer comes away reasonably clean.
- Leave to cool in the tin for a bit, and consider topping with the glaze below.
- This cake seems to taste even better the following day!
Optional – Clementine and Cardamom Glaze
2 clementines or mandarins
1 tablespoon honey
1 tsp ground cardamom
- Zest the clementines/mandarins and pop the zest into a small saucepan.
- Peel the clementines/mandarins, discarding the peel, and roughly chop the flesh. Check there are no pips, discard any you find.
- Put the clementine/mandarin flesh into the saucepan.
- Add the honey and cardamom to the pan.
- Gently bring the pan to a simmer, and on a very low heat gently simmer until the clementine/mandarin flesh has softened.
- Check the taste, it should be sweet from the honey and fragrant with the cardamom. Add either more honey or cardamom if you wish.
- Pour this glaze (inc any clementine/mandarin chunks) over the top of the cake/s.