Quick Clementine Almond Cake Recipe

The bright, sunny aroma of fresh citrus peeling is one of the few things that gets me through the dark winter months. My Clementine Almond Cake captures that exact sensory experience in a dense, buttery dessert that feels incredibly sophisticated despite being easy to make.

The natural sweetness of the fruit pairs beautifully with the rich, nutty depth of almond paste for a balanced bite. You will find yourself reaching for just one more slice of this golden, fragrant treat.

What Makes This Clementine Almond Cake So Special

This recipe transforms humble winter fruit into an elegant centerpiece that looks like it came from a French patisserie. The food processor method makes the batter come together in mere minutes with very little cleanup required.

Because the fruit is baked right into the bottom, every slice remains incredibly moist for days after baking. It is the perfect sweet ending to a dinner party or a cozy afternoon with tea.

You do not need advanced baking skills to achieve that professional, dense crumb structure usually found in bakery cakes. The almond paste does all the heavy lifting to create a luxurious texture that is hard to mess up.

If this citrus dessert brightened your day, you need to try my Cozy Orange Curd Recipe for another burst of flavor, and the Zesty Orange Creamsicle Sugar Cookies Recipe is equally delightful. Both recipes celebrate the vibrant taste of oranges in unique ways that complement this cake perfectly.

Gathering Your Clementine Almond Cake Ingredients

Here are the fresh items and pantry staples you need to bake this treat:

• Ripe clementines: You will peel and section these to create the beautiful fruit layer at the bottom of the pan.
• Pastry flour: This lower-protein flour ensures the crumb remains tender and delicate rather than tough.
• Baking powder: A small amount gives the heavy batter just enough lift to be light but still fudgy.
• Kosher salt: I use this to balance the sugar and enhance the nutty almond flavor.
• Granulated sugar: This sweetens the cake and helps aerate the almond paste during processing.
• Orange zest: Fresh zest amplifies the citrus profile and adds aromatic oils to the batter.
• Almond paste: Make sure to use real almond paste rather than marzipan for the correct texture and sweetness.
• Unsalted butter: Softened butter emulsifies with the almond mixture for a rich, velvety mouthfeel.
• Vanilla bean: I love the visual appeal of speckles and the floral depth real vanilla seeds add.
• Large eggs: These provide structure and stability to hold the dense ingredients together.
• Candied Clementines ingredients: You need extra clementines, sugar, and water if making the optional glossy garnish.

Step-by-Step Clementine Almond Cake Instructions

Let’s get the oven heating and start baking:

1. Preheat and Prep: Start by setting your oven to 325°F so it heats gently for this dense batter. Line a 9-inch round cake pan with parchment paper and spray it generously with baking spray containing flour to prevent sticking. Peel your ripe clementines carefully and separate them into sections, then arrange them in a beautiful, tight single layer across the bottom of the prepared pan.
2. Mix Dry Ingredients and Base: Whisk 3/4 cup of the pastry flour with the baking powder and salt in a small bowl to ensure they are evenly distributed. In the bowl of a food processor, combine the granulated sugar, fresh orange zest, almond paste, and the remaining 1/4 cup of flour. Pulse these ingredients together for about 3 to 4 minutes until the almond paste is completely broken down and fully incorporated into the sugar.
3. Emulsify Butter and Eggs: With the processor motor running, drop in the softened butter one tablespoon at a time until the mixture becomes smooth and creamy. Scrape the seeds from the split vanilla bean into the bowl and process for another 3 to 4 minutes until very smooth. Add the eggs one by one while the machine runs, waiting for each to incorporate before adding the next.
4. Finish Batter and Bake: Pour the reserved flour mixture into the processor and pulse just until no dry streaks remain to avoid overmixing. Pour this thick, fragrant batter directly over the arranged clementine sections in the pan and smooth the top. Bake for 50 minutes to 1 hour, checking that the top is golden brown and a wooden pick inserted into the center comes out clean.
5. Cool and Serve: Allow the cake to cool in the pan for 5 minutes to set slightly before handling. Run a knife gently around the edges, then invert the cake onto a wire rack so the clementine side is facing up. If you are making the garnish, boil sugar and water, simmer sliced clementines for 20 minutes, dry them, and arrange on top before serving.

My Best Tips for Perfect Clementine Almond Cake

Using room temperature ingredients is absolutely crucial for this Clementine Almond Cake batter to emulsify properly. If your butter or eggs are cold, the almond paste mixture may curdle or separate during mixing.

Be careful not to over-process the batter once you add the final portion of flour. Too much agitation develops gluten and can turn this tender Clementine Almond Cake into something tough and rubbery.

If you cannot find pastry flour, you can make a quick substitute using all-purpose flour and cornstarch. Simply remove two tablespoons of all-purpose flour from a cup and replace it with two tablespoons of cornstarch.

How I Like to Serve This Clementine Almond Cake

I prefer serving this cake slightly warm or at room temperature to let the almond flavor really shine. A dollop of lightly sweetened whipped cream or crème fraîche cuts through the density perfectly.

For a stunning presentation, I always top it with the glossy candied clementines mentioned in the recipe. It adds a beautiful chewiness and makes the Clementine Almond Cake look incredibly festive.

To see more of my seasonal baking ideas, follow me on Pinterest.

Clementine Almond Cake

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• Author: Amelia Bryan
• Total Time: 1 hr 20 min
• Yield: 1 (9-inch) cake
• Diet: Vegetarian

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Description

A dense, buttery almond cake baked over a layer of fresh clementines. This winter dessert is fragrant, moist, and naturally sophisticated.

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Ingredients

• 1 1/3 cups (265g) granulated sugar
• 1 cup (225g) unsalted butter, softened
• 3/4 cup almond paste
• 1 cup (100g) pastry flour, divided
• 1 1/2 teaspoons (7.5g) baking powder
• 1/2 vanilla bean, split lengthwise, seeds scraped
• 1 teaspoon (3g) kosher salt
• 6 large eggs
• 4 ripe clementines, peeled and sectioned
• 3 tablespoons fresh orange zest

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Instructions

1. Preheat your oven to 325°F (165°C). Prepare a 9-inch round cake pan by lining it with parchment paper and spraying well with flour-based baking spray.
2. Arrange the peeled clementine sections in a single, even layer at the bottom of the prepared pan.
3. In a small bowl, whisk together 3/4 cup of the pastry flour, baking powder, and salt.
4. In a food processor, combine the granulated sugar, orange zest, almond paste, and the remaining 1/4 cup of pastry flour. Pulse for 3-4 minutes until the mixture is uniform and the paste is broken down.
5. While the processor is running, add the butter one tablespoon at a time, followed by the vanilla bean seeds. Process for another 3-4 minutes until smooth.
6. With the motor running, add the eggs one at a time, allowing each to incorporate fully. Add the whisked flour mixture and pulse briefly until just combined.
7. Pour the batter over the clementines in the pan. Bake for 55 to 60 minutes, or until a tester inserted in the center comes out clean.
8. Let the cake cool in the pan for 5 minutes, then run a knife around the edge and invert onto a wire rack to cool completely.

Notes

If making candied clementines for garnish: Boil 1 cup sugar and 1 cup water, then simmer sliced clementines in the syrup for 20 minutes.

• Prep Time: 25 min
• Cooling Time: 1 hr
• Cook Time: 55 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 35g
• Sodium: 180mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 120mg

Keywords: clementine almond cake, citrus dessert recipe, winter baking, almond paste cake, upside down cake