Gluten-Free Clementine & Almond Cake

Gluten-Free Clementine & Almond Cake

This recipe is a delicious gluten- free version of this zesty and perfectly moist cake.  It can be made grain-free by removing flour and adding extra almonds. 


Makes one medium or 12 fairy cakes.




1 cup + 1 tablespoon butter

¾ cup of Palmyra Blossom Nectar

4 eggs

Zest of 2 clementines + juice of one clementine

2 cups ground almonds

½ cup gluten free flour  

½  teaspoon sea salt

1 teaspoon ground cinnamon

1 teaspoon mixed spice




Heat the oven to 180 degrees/350F degrees


In a bowl beat together the Palmyra Blossom Nectar and butter together until light.  

Slowly add the eggs one at a time until well mixed. 

Add the zest and juice and gently fold in the rest of the ingredients to make a smooth batter.  

Pour either into a greased cake tin or individual wrappers, and bake for 30 minutes or until a knife comes out clean.