Clementine & Almond Cake with Clementine Custard
Rated 5.0 stars by 1 users
Cuisine
Modern British
Servings
8
Prep Time
30 minutes
Cook Time
50 minutes
Calories
680
This is a cake for the winter months, when going out feels like too much effort and staying in feels like a small luxury. The heating’s on, the kitchen is warm, and I’m pottering about, phone propped against a bowl, doing a bit of online shopping while something gently bakes in the oven. Clementines are still in season then — bowls of them within reach — and this is how I like to use them.
The sponge is light and softly scented with clementine zest, familiar and comforting rather than bright or sharp. Between the layers sits a smooth clementine custard, thick, glossy and just set enough to hold its place. It gives the cake a quiet richness and turns it into something that feels considered without ever being fussy. The custard sinks slightly into the crumb, so every slice feels generous and well-balanced.
I finish it simply. The thinly sliced clementines with a few leaves make it feel relaxed enough to share at the kitchen table, but equally glamorous enough for a celebration.
Why you’ll love making this Clementine Cake
Because winter is for small, cosy moments.
Because clementines deserve celebrating before their season passes.
Because custard between cake layers feels indulgent in the best, most comforting way.
Because it keeps beautifully and brings joy even on the next day.
And because it’s the kind of cake that fits perfectly into a quiet afternoon at home.
Ingredients
- For the cake:
- 400g unsalted butter, room temperature
- 600g caster sugar
- 300g ground almonds
- 200g self raising flour
- 8 eggs
- 1 tbspn vanilla bean paste
- 2 clementines, zest and juice of
- For the custard filling:
- 3 tbspn custard powder
- 2 eggs
- 4 tbspn caster sugar
- 500ml whole milk
- 3 clementine, zest of
- 3 tbspn lemon curd
- 400ml double cream, whipped
- For the clementine syrup:
- 3 clementines, juice of
- 100ml water
- 50g caster sugar
- 50g toasted flakes almonds
- 1 clementine
Directions
Preheat your oven to 160c fan / 180c / 350f and grease and line 2 x 20cm sandwich cake tins.
Place the softened butter and sugar into a large bowl and beat with electric beaters until pale and fluffy. Add the eggs one at a time, beating between each addition, followed by the vanilla. Fold through the ground almonds and self raising flour. Grate in the clementine zest (and set the clementines aside to make the clementine syrup from the juice). If the mixture looks a little thick, add a splash of milk. Divide the mixture between the prepared tins and bake for around 45-50 minutes or until a skewer comes out clean.
Meanwhile, take the clementines and juice them. Add the juice to small pan with water and sugar and heat gently to dissolve the sugar and then turn up the heat and simmer until you have a syrupy consistency, only a few minutes. Set aside.
To prepare the filling add the custard powder to a large bowl and whisk in the eggs. Heat the milk in a saucepan, until near boiling, and then pour a little on the custard powder. Whisk well and then pour everything back into the saucepan. Whilst whisking throughout, heat the custard until it really thickens. If any lumps form simply keep whisking until they disappear. Remove from the heat and allow to cool. Add the clementine zest, juice, lemon curd and mix well. Finally, whip the double cream until soft peaks form and then whisk it into the custard. Chill the filling until ready to use.
Remove the cakes from the oven and allow to cool completely on wire racks. When ready, slice them in half so you have 4 layers. Spread each layer with the filling, ending with a pile of custard on top. Add thin slices of fresh clementines and a scattering of fresh almonds. I added a few clementine leaves for extra colour.
- Serve immediately.
Recipe Note
Use unwaxed clementines if you can
You’ll be using the zest, so unwaxed fruit makes a difference. If that’s not possible, give them a really good scrub in warm water and dry thoroughly. Zest gently
Only take the bright orange part of the peel. The white pith underneath is bitter and will dull the flavour. Don’t overbake the sponge
This cake is meant to be soft and tender. Take it out as soon as a skewer comes out clean — it will continue to settle as it cools. Let the custard cool properly
The custard should be thick and just set before you assemble the cake. Too warm and it will slip; too cold and it won’t spread easily. Assemble when everything is fully cool
It’s tempting to rush, but warm cake will melt the custard and soften the layers too much. Finish simply
A light dusting of icing sugar is all it needs. Cream on the side is lovely, but the cake doesn’t require it. Make ahead
This cake keeps beautifully for 2–3 days. In fact, the flavour improves as the custard settles into the sponge. Storage
Keep loosely covered in a cool place. If your kitchen is very warm, refrigerate and bring back to room temperature before serving.
Nutrition
Nutrition
- Serving Size
- 1 slice
- per serving
- Calories
- 680
- Carbs
- 65 grams
- 24%
- Cholesterol
- 185 milligrams
- 64%
- Fat
- 45 grams
- 58%
- Fiber
- 4 grams
- 14%
- Protein
- 12 grams
- 24%
- Saturated Fat
- 22 grams
- 100%
- Sugar
- 42 grams
- 84%