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Clementine yoghurt cake

• Sarah Cook

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Serves 12

Easy

Total time: 1 hr and 40 mins

plus chilling

A star rating of 2 out of 5.1 ratingRate

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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

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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

Nutrition

• 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

Nutrition: per serving

• kcal620
• fat31.3g
• saturates19.3g
• carbs79.1g
• sugars60.9g
• fibre0.8g
• protein4.9g
• salt0.8g

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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.

• step 5

  For the buttercream put the egg whites and sugar into a large heatproof bowl set over a pan of simmering water and whisk gently until the sugar has dissolved and the mixture feels hot to the touch. Remove the bowl from the heat and using an electric mixer whisk on high for 7-10 minutes or until holding stiff glossy peaks and is at room temperature. While continuing to whisk, add the butter a little at a time. Once all the butter has been added the mixture should form a buttercream-like texture. Add the brandy and vanilla, and mix to combine.

• step 6

  To assemble the cake, put one of the cake layers onto a plate or cake stand and brush with the orange syrup. Top with a layer of buttercream, spreading into an even layer. Repeat with the second cake layer. Finish by adding the final layer of cake and spreading the remaining buttercream across the top and sides of the cake, spreading thinly so the cake peeks through.

• step 7

  Decorate with the candied orange. Kept covered, the cake will keep for 2-3 days.

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...

Authors

Sarah Cook

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