Clementine Cake

READY IN: 1hr 30mins




  • With the rack in the middle position, preheat the oven to 325°F Line the bottom of a 8-inch springform pan with parchment paper. Butter the sides.
  • Arrange half the clementine slices, overlapping, on the bottom and sides of the pan, stopping 3/4 inch from the rim. Brush with 1/4 cup marmalade. Cover with the remaining clementine slices, taking care not to leave any gaps. Brush with 1/4 cup marmalade. Set aside.
  • In a bowl, combine the ground almonds, flour, baking powder and salt. Set aside.
  • In a food processor, purée the clementine cubes with the sugar and butter. Add the eggs and mix until fully combined.
  • Add the dry ingredients and mix until smooth. Scrape the batter into the pan, covering the clementine slices.
  • Bake until a toothpick inserted in the middle comes out clean, about 1 hour.
  • Let cool for about 10 minutes. Run the tip of a knife around the cake before unlatching the pan.
  • Place upside down on a plate and unmould. Brush with the remaining warm marmalade. Let cool completely before serving.