Spiced Clementine and Almond Cake
This is my happy, yet gradual transition into the Christmas baking period before the festivities fully kick off. For now, the peppermint candy canes are on standby and the fairy lights remain tangled up in a ball somewhere - and I‘m happily tucking into a slice of this spiced cake.
I’m really craving simple, classic bakes at the moment (when baking and consuming) and this cake ticks both of those boxes perfectly. Just like my lemon drizzle loaf, it’s the perfect weekend bake - that will last long into the week (if at all possible).
The use of stewed clementines means that this cake won’t dry out - it has a similar texture to carrot cake, which is why I think I love this one so much. The added kick of spice just takes it to another level.
When I was developing this recipe, I tested a version that included plain flour as well, but it’s safe to say it just wasn’t needed - the ground almonds to do the job perfectly. If you use gluten free baking powder, then it’s completely GF too!
Serve with a really health dollop of whipped cream and you’re onto a winner...