Clementine Almond Cake


125g Unsalted Butter
125g Caster Sugar
4 Eggs, separated
150g Millet Flour
2 tsp Gluten-Free Baking Powder
125g Ground Almonds
Juice and finely grated rind of 2 Clementines
Juice of 4 Clementines
100g Caster Sugar
225g Soft Curd Cheese
2 tbsp Sugar
2 tbsp Extra-Thick Double Cream



  1. Preheat the oven to 180°C. Grease a cake tin.
  2. Beat together the butter and sugar for 3 minutes. Gradually beat in the egg yolks.
  3. Combine the flour, baking powder and ground almonds, then beat into the yolk mixture. Mix in the clementine juice.
  4. Whisk the egg whites until they stiff peaks are achieved. Fold into the mixture and spoon the batter into the tin.
  5. Bake in the oven for 30-40 minutes.


  1. Put juice of 4 clementines and sugar into a saucepan, bring to a boil. Boil for 3 minutes.
  2. Make holes in the cake using a skewer while it is still in the tin. Pour the hot syrup over the cake. Remove the cake from the tin to cool.


  1. Beat the curd cheese, sugar and cream together.
  2. Spread over the cake and sprinkle with clementine rind.

Source: 100 Best Gluten-Free Foods Book