Login Basket 0
Menu
Recipes

Sweet Potato & Clementine Cake

  • Prep: 1 Hour 15 Minutes
  • Cook: 50 Minutes
  • Serves: 10

This naturally sweet, gluten-free Sweet Potato & Clementine Cake is perfect for a healthy treat or celebratory bake.

Nutrition
Calories -
Carbs -
Fat -
Protein -

Ingredients

  • 150g oats, blitzed into flour
  • 100g ground almonds
  • 1 ½ tsp. baking powder
  • ½ tsp bicarb of soda
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • 4 clementines
  • 70g butter
  • 160g honey
  • 4 eggs
  • 150 g dried cranberries
  • 50g blanched almonds

Method

  1. Preheat your oven to 180°C/350°F/Gas 4.
  2. Place the clementines (with the peel on) in a saucepan, cover with water and boil for 40-50 minutes until soft and tender. Once boiled discard the water and leave to cool. Remove the top stalk (pedicel).
  3. Grease a large (12 inch) round cake tin or line with greaseproof paper. In a large bowl combine the oats, almonds, baking powder, bicarb of soda, cinnamon and mixed spice. In a processor blend together the butter, eggs, honey and clementines (with the peel).
  4. Combine the wet ingredients and dry ingredients in a bowl and stir with a wooden spoon. Gently stir in the dried cranberries. Pour the batter into the prepared tin and place the blanched almonds on top.
  5. Cook in the oven for 50-60 minutes or until a skewer comes out clean. If the top of your cake starts to get too brown, but it’s still not cooked through, then loosely put some foil on top.
  6. Allow to cool in the tin for at least 20 minutes before slicing and serving.

Related Recipes