Moist, syrup-topped, not too sweet and with just enough pucker to add some punch to your coffee or tea break, this cake is perfect for anyone who is avoiding gluten and lactose but still wants a stellar piece of cake, or for anyone who just wants a fabulous dessert, regardless of dietary restrictions or preferences. This isn't a "good enough" cake. Trust us. It's more like a "Can I have another slice?" kind of terrific.
Serves 8 – 10
Prep time: 20 minutes | Bake time: 50 – 60 minutes | Total time: 1 hour 20 minutes
In a pot, place 3 clementine oranges, and fill with water just to cover them. Bring to a boil, then reduce to a simmer until very soft (approximately 1 hour). Add more water if necessary. Drain, and set aside to cool.
Cut the oranges in half, and remove any seeds. In a food processor, blitz the deseeded fruit (peel included) to a smooth pulp.
Heat your oven to 350 degrees F, and grease a 9-inch springform cake tin. Line it with parchment paper.
In a large bowl, add 170 grams of the sugar, the almond flour, cardamom, lime zest and baking powder. Stir, and make a little well in the middle. Add the clementine pulp, vanilla, rum and beaten eggs into the well. Combine with the dry ingredients.
Pour the mixture into the cake tin, and bake for 50 – 60 minutes (until the cake is golden brown on top).
While the cake bakes, into a small saucepan, squeeze the juice from the remaining 2 clementines. Add the lime juice and 40 grams (3 tablespoons) of superfine sugar. Add the cinnamon stick, stir, and simmer until the sugar is dissolved (about 5 minutes). Set aside.
Once baked, remove the cake from the oven, and pierce the top with a toothpick or thin skewer. Drizzle syrup over the cake, and leave it for about an hour to soak in. Transfer to a wire rack to cool, and sprinkle with shredded coconut flakes.
The cake stores well at room temperature for approximately 3 days. You can also freeze the entire cake in cling wrap for up to 3 months. Defrost before serving.
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