Olive Magazine
Gluten Free Christmas Cake Recipe With Yoghurt and Clementine

Clementine yoghurt cake

Published: December 14, 2015 at 12:52 pm
loading...
  • Preparation and cooking time
    • Total time
    • plus chilling
  • Easy
  • Serves 12

Our gluten-free festive clementine cake makes a great alternative to traditional Christmas puds. Slice it up and watch everyone come running for a piece of this fruity and sweet, yoghurty deliciousness

  • Gluten free
Nutrition:
NutrientUnit
kcal620
fat31.3g
saturates19.3g
carbs79.1g
sugars60.9g
fibre0.8g
protein4.9g
salt0.8g
Advertisement

Try our clementine yoghurt cake, then check out our classic Christmas cake, snowball cake, Italian Christmas cake and more Christmas baking recipes.

Looking for more gluten-free baking recipes? Check out our gluten-free banana bread, gluten-free scones, gluten-free bread and gluten-free pancakes.

Ingredients

  • 4 seedless clementines, 3 whole, 1 zested and 2 tbsp juice
  • 200g golden caster sugar
  • 200g salted butter, softened plus more for the tin
  • 4 eggs
  • 250g gluten-free self-raising flour
  • 100g polenta
  • 1 tsp baking powder
  • 1/2 tsp xanthum gum
  • 150g Greek yoghurt
  • 1 tbsp orange blossom water

FROSTING

  • 200g salted butter, softened
  • 500g icing sugar, sieved
  • 1 tsp vanilla extract
  • 100g greek yogurt, at room temperature

Method

  • STEP 1

    Put the whole clementines in a saucepan, cover with water, then bring to the boil and simmer for 35 minutes until the fruit is really tender. If the clementines won’t stay submerged, sit an old saucer or small lid on top of them to weigh them down. Drain the fruit, then whizz to a purée and leave to cool.

  • STEP 2

    When the purée has cooled, heat the oven to 180C/fan 160C/gas 4, butter the bases of 3 x 20cm cake tins and line with baking paper.

  • STEP 3

    Put the sugar and butter in a large bowl and beat until light and fluffy. Whisk in the eggs, then fold through the flour, polenta, baking powder, xanthum gum, yogurt, orange blossom water and 2 tbsp clementine juice with the cooled purée.

  • STEP 4

    Divide between the tins and bake for 20-25 minutes, or until a skewer poked into the centre comes out clean. Transfer the cakes to wire racks and leave to cool completely.

Decorate your gluten free Christmas cake like ours

Use woody herbs like thyme or rosemary, and leaves like eucalyptus or bay (remember to tell people the leaves are inedible if giving as a gift). Brush lightly with beaten egg white, then dip or dust in caster sugar. Do the same with extra whole clementines and leave for half an hour for the sugar to set, before arranging on top.

Cook's note: We used Doves Farm gluten free flour, available from dovesfarm.co.uk or ocado.com

Looking for more gluten free baking? Click the link to see more exciting recipes...

Jamaican ginger and caramel cake
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content