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clementine cake
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Gluten Free Clementine Cake

Gluten Free Clementine Cake, a rich fruit cake bursting with flavour, makes a wonderful alternative Christmas cake but perfect for any time of the year.
Prep Time2 hrs
Cook Time1 hr 10 mins
Total Time3 hrs 10 mins
Course: Cake
Cuisine: British
Author: Emma


For the cake

  • 4 small clementines
  • 200 grams Unsalted butter (7/8 cup)
  • 140 grams raisins (5/8 cup)
  • 140 grams sultanas (5/8 cup)
  • 140 grams currants (6/8 cup)
  • 3 tablespoons dark rum (use fruit juice if you prefer)
  • 200 grams soft dark brown sugar (1 cup lightly packed)
  • 3 large eggs - beaten
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • 140 grams medium ground polenta cornmeal, (3/4 cup)
  • 1 teaspoon gluten free baking powder
  • 2 tablespoons Icing sugar Confectioners sugar - to decorate, most are gluten free but check your packaging

For the topping

  • 4 small clementines - sliced
  • 140 grams granulated sugar (5/8 cup)
  • 120 milliliters water (1/2 cup)


  • Place your 4 clementines (whole and un peeled) in a small saucepan and cover them with water. Bring them to the boil and then simmer them for 1 hour. Strain them and leave them to cool.
  • Preheat your oven to 180C / 350F / Gas mark 4.
  • Lightly grease a 20 cm springform cake tin.
  • Cut your cooled boiled clementines, keeping the peel on in half and pulse in your food processor until they are finely chopped but not quite pureed.
  • In a jug combine all your dried fruit give them a quick mix and then add the rum if using if not add your fruit juice. Place aside.
  • In your mixing bowl cream the butter and sugar together until pale and light.
  • Add a little of the beaten egg at a time until all the egg is combined.
  • Add the polenta and baking powder to the creamed mixture and fold in.
  • Add the dried fruit and rum (or juice) to the cake batter and fold in.
  • Pour the batter into your prepared cake tin, level out the top and pop into the oven.
  • After 30 minutes you need to reduce the temperature of your oven to 160C / 315F / Gas mark 3
  • And continue to bake your cake for a further 40 minutes. For the final 20 minutes keep a close eye on your cake if its starting to look brown enough on top cover it with tin foil and continue baking for the full amount of time.
  • Once the time is up take your cake out of the oven and allow it to remain in its tin to cool for 30 minutes.
  • After 30 minutes gently remove the cake from its tin and allow it to fully cool on a wire rack.
  • While your cake is cooling you can be prepping the candy clementine slices.
  • Add the sugar and water to a medium sized pan and gently heat until the sugar is dissolved, stirring often. Then turn the heat down to a low simmer.
  • Slice the clementines thinly about 5 millimetres thick and place them in the hot sugar syrup and allow them to simmer for an hour.
  • You are waiting for them to go translucent and glossy.
  • After the hour carefully remove the slices and allow them to cool on a sheet of greaseproof paper.
  • Dust the whole cake with icing sugar and arrange the clementine slices slightly overlapping over the top of the cake.
  • This cake should keep for up to 2 weeks, when kept in an airtight container.