Juicy Clementine and Almond Cakes
Mini Clementine and Almond Cakes are a delicious and easy to make treat. Perfect for any occasion, these cakes are light, fluffy and full of flavor. Made with fresh clementines, almonds and cream, they are sure to please everyone. So preheat your oven and get ready to enjoy these little bites of heaven!
Variations
There are many variations of Clementine and Almond Cakes. Some variations include adding
- chocolate chips, milk, bitter or white chocolate
- different kinds of nuts
- a glaze or frosting
For a festive touch, try decorating the top of the cake with candied fruit or edible flowers.
Storing your mini clementine cakes
Clementine and Almond Cakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cakes in a freezer-safe container for up to 2 months. Thaw frozen cakes overnight in the refrigerator before serving.
Also try our recipes for The best Banana Muffins or Amazing Doughnut Muffins.
Glazed Clementine and Almond Mini Cakes
Equipment
- Baking tray
Ingredients
- 2 clementines
- 175 g butter softened
- 175 g caster sugar
- 3 large eggs beaten
- 175 g self-raising flour
- 3 tblsp ground almonds
- 3 tblsp single cream
Glaze and topping
- juice from 2 clementines
- 2 tblsp caster sugar
- 50 g milk chocolate
Instructions
- Preheat oven to 180° C (350° F).Prepare muffin tin or if using a cake tin, grease and line the base with baking parchment. An 18cm/7 inch round tin is about right.
- Using a fine grater, grate the rind from the two clementines and add to the caster sugar. If you want to intensify the orange flavour a bit more – you can whizz the sugar and zest a couple of times in a food processor to release the oils but no harm done if you miss this step.
- In a bowl, cream together the butter, sugar and clementine rind until pale and fluffy. Gradually add the beaten eggs to the mixture, beating well after each addition.Gently fold in the self-raising flour, followed by the ground almonds and the cream.
- Spoon the mixture into the muffin cases or prepared tin.Bake for 30 minutes (muffin size) or 55 – 60 minutes for a large cake, or until a fine skewer comes out clean.
- Leave to cool slightly.
- Meanwhile, make the glaze: Put the clementine juice into a small saucepan with the caster sugar. Bring to the boil, then reduce the heat and simmer for 5 minutes. In another pot or in the microwave, melt the chocolate until liquid. Brush the sugar glaze over the cakes until it has been fully absorbed. With a little tooth pick draw a pattern with the chocolate.
