Clementine Almond Bundt #BundtBakers

Naturally gluten-free, this clementine almond Bundt is melt-in-your-mouth tender with a wonderful crumb that tastes buttery and rich, with the sweet and sharp flavors of tangy marmalade.

The first time I made this cake was probably 14 years ago, seduced by Nigella Lawson’s description, not of the cake itself, but how fabulous the house smells in the two hours it takes to cook the clementines, and then later, as the cake bakes. And, oh, my goodness, is she right! But even if she were not, the cake is delicious too.

I don’t think I’d ever heard of gluten-free baking so that aspect of the recipe didn’t even occur to me. I have no doubt, in fact, that I probably buttered and floured the pan with my normal all-purpose flour, essentially negating the gluten-free-ness. Not that it mattered back then. Now I know a few people who are unable to eat gluten or wheat, or just feel better when they don’t.

This month my Bundt Bakers are all sharing gluten-free recipes so this recipe is perfect, naturally gluten free.

Clementine Almond Bundt

Nigella Lawson calls this the easiest cake she knows and I have to agree. Aside from the hands-off two hours the clementines need to cook and the quick removal of the seeds, the pureeing and mixing is done in your food processor. Baking the clementine almond batter in a Bundt pan shortens the baking time.

Ingredients
3-4 clementines (about 13 1/4 oz or 375g total weight)
6 eggs
1 cup or 200g sugar
2 1/3 cups or 250g ground almonds
1 heaping teaspoon baking powder
1/4 teaspoon salt

Method
Cover the clementines with cool water in a small pot and bring them to the boil. Lower the fire until the water is at a very low rolling boil and cook for two hours. Check the water level occasionally and add more as needed during the cooking.

Drain the pot and set the clementines aside to cool. Once they are cool enough to handle, cut them open and remove any seeds. Puree them in a food processor, peels and all, until smooth.

Preheat your oven to 350°F or 180°C and prepare your 10-cup Bundt pan by buttering and flouring it with a gluten free flour mix. Set aside.

Add in the eggs, almond flour, sugar, baking powder and salt to the food process and blitz for a minute or so until completely combined.

Pour the batter into your prepared Bundt pan. Bake for 45-50 minutes in the preheated oven or until a wooden skewer comes out clean.

Check the color of the cake as it bakes and cover it with foil if it starts browning before it is cooked through.

Remove the Bundt cake from the oven and leave to cool in the pan for about 10 minutes then turn it out onto a wire rack to cool completely.

Enjoy!

Check out all of the gluten free cakes we've baked for you today!

• Buckwheat Bundt Cake with Red Fruits Jam from Pat y Co. Candy Bar
• Clementine Almond Bundt from Food Lust People Love
• Coconut Rum Gluten-Free Bundt from Sweet Sensations
• Gluten-Free Sweet Cornbread Bund Caket from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Flourless Carrot Cake from Sneha's Recipe
• Gluten Free Chocolate Bundt Cake from I Love Bundt Cakes
• Gluten Free Holiday Rum Cake from The Queen of Scones
• Gluten-Free Almond-Raspberry Bundt Cake from All That's Left Are The Crumbs
• Gluten-Free Carrot Bundt Cake from Merce's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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