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Frosted clementine cake

Frosted clementine cake


A beautiful alternative to the traditional Christmas fruitcake

  • Feeds 16 Feeds 16
  • Ready in 2 hours 10 minutes

Each serving contains

  • Energy
    2044kj 488kcal
  • Fat
    High 35%
  • Saturates
    High 58%
  • Sugar
    High 56%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 60g

Bring Co-op to your front door

Big Bag Option


  • 4 Co-op clementines, 2 zested
  • 150g Co-op unsalted butter, softened, plus extra for greasing
  • 325g caster sugar
  • 6 large Co-op British free range eggs, beaten
  • 150g pack Co-op ground almonds
  • 200g Co-op plain white flour
  • 2 ½ tsp Co-op baking powder
  • 2 tsp ground cinnamon, plus extra to serve
  • For the candied clementine slices:
  • 100g caster sugar
  • 3 tbsp Cointreau, optional
  • 3 clementines, sliced into 5mm rounds
  • For the frosting:
  • 175g Co-op unsalted butter, softened
  • 325g icing sugar, sifted
  • 1 tsp vanilla extract


  1. Put all the clementines in a pan of boiling water, cover and simmer for 1 hour, until soft
  2. Drain and leave to cool. Once cool, cut in half and remove any pips
  3. Whizz the clementines, including skin, into a purée
  4. Preheat the oven to 180°C/fan 160°C/Gas 4
  5. To make the cake batter, beat the butter and sugar together in a bowl until fluffy, then whisk in the beaten egg, a little at a time
  6. In a separate bowl, mix the dry ingredients with half the clementine zest. Fold half into the egg mixture, along with half of the purée, then fold in the rest of each until the batter is combined and smooth
  7. Grease and line 2 x 20cm diameter deep loose-bottomed cake tins
  8. Divide the batter between them and bake for 35-40 mins, until golden and firm
  9. Cool in the tins slightly, then turn out onto a wire rack to cool completely.
  10. Meanwhile make the candied clementine slices: dissolve the sugar in 3 tbsp water and the Cointreau, (if using, or use an extra 3 tbsp water) in a large frying pan. Once dissolved, increase the heat until bubbling and add the clementine slices in a single layer
  11. Reduce the heat slightly and simmer for 8-10mins, turning half way until softened and sticky
  12. Transfer to a baking paper lined plate to cool and harden slightly.
  13. To make the frosting, beat the butter until smooth, then add the icing sugar in stages, beating until light and fluffy. Stir in the vanilla and remaining zest
  14. Cut each sponge in half horizontally to make 4 layers
  15. Spread about 4 tbsp frosting on 1 layer, then top with the next layer
  16. Repeat until all 4 sponges are sandwiched together
  17. Ice the cake all over with the rest of the frosting
  18. Decorate with candied clementine slices piled in the centre and dust with ground cinnamon to finish

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