Clementine and Almond Bundt Cake

Delicious Bundt Cake with an Orange and Almond Christmas Twist
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Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes
Course: Dessert, Snack
Cuisine: Continental
Keyword: Dairy Free, Dessert, Festive, Gluten Free, Low Carb, Snack, Vegetarian
Servings: 16 Servings
Calories: 169kcal


  • 4 Clementines
  • 6 Eggs
  • 200 grams Coconut Sugar
  • 250 grams Ground Almonds
  • 1 tsp Baking Powder (Heaped Tsp)
  • ¼ tsp Salt


  • In a saucepan, cover the clementines with water and bring them to the boil. Lower the heat and simmer gently for two hours.
  • Drain the clementines and set aside to cool. Once they are cool, cut them open and remove any seeds. Place in a food processor and puree until smooth.
  • Preheat your oven to 350°F (180°C) and prepare a silicon Bundt tin (or a 8 inch (20cm) diameter round cake tin).
  • Add in the eggs, ground almonds, sugar, baking powder and salt to the food processor and blitz with the clementine puree until smooth.
  • Pour the batter into your prepared Bundt pan and bake for 45-50 minutes or until a wooden skewer inserted into the centre of the cake comes out clean.
  • Check the colour of the cake as it bakes and cover it with kitchen foil if it starts browning before it is cooked through.
  • Remove the cake from the oven and place the tin on a wire cooling rack. Allow the cake to cool in the pan for 10 minutes, before turning it out onto the wire rack to cool completely before serving.



Calories: 169kcal | Carbohydrates: 18g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 115mg | Potassium: 56mg | Fiber: 2g | Sugar: 10g | Vitamin A: 89IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 1mg