Clementine, Lemon and Almond Cake Recipe

Clementine, Lemon and Almond Cake

A couple of people have asked me for this clementine, lemon and almond cake recipe, which I posted a photo on my instagram account a few weeks ago. So here it is – a fab sunshine cake full of flavour and zing!

I realised today how I still measure everything in ounces. That is how I was taught when I was a young girl by my Mum and both my Grannies and it has stuck with me. Is it really old fashioned? I never thought about that until this morning. Anyway, I have included ounces and grams below – thank goodness for my digital scales!

This recipe is based on using a 20cm deep cake tin.


For the sponge

10 ounces (284 grams) golden caster sugar
10 ounces (284 grams) butter or margarine
5 eggs
8 ounces self-raising flour (I use McDougall’s Supreme Sponge, which is amazing – a great tip from my Mum)
A generous splash of Amaretto
The zest of 1 lemons and 2 oranges (unwaxed)
A squeeze of lemon and orange juice

For the filling

2 tablespoons of lemon curd
2 table spoons of creme fraiche

For the topping

1 tablespoon of lemon curd
A handful of flaked almonds
Clementine and lemon zest
Sprinkle of icing sugar


Preheat your oven to 170 ° C (325 ° F). Grease or line your baking tin with grease-proof paper and set aside.

Add the sugar and butter to a mixing bowl and whisk until light and fluffy.

Whisk the eggs in a separate bowl and then add to the mixture a little bit at a time, whisking quickly to ensure the mixture does not curdle.

Sieve in the flour and fold gently until all mixed together (do not whisk at this point or you will take all the air out of the sponge).

Mix in the Amaretto, zest and fruit juice.

Pour the mixture into the baking tin and bake for approx 1 hour. This time may vary depending on your oven. I use a fan assisted oven. Use a skewer to check when the cake is done (if the mixture is sticking to the skewer then it is not ready).

Once cooked, remove from oven. Remove from baking tin, cut the cake into two and leave to cool.

For the filling, mix the crème fraîche and lemon curd together and once the cake is cooled spread on one side of the cake then pop the other side on top.

For the topping, bake the almond flakes on a baking tray for approx  3 minutes on 180 ° C (350 ° F).

Spread a thin layer of lemon curd over the top of the cake then sprinkle the almond flakes over the top.

Sprinkle some zest and icing sugar over the top.

Serve with a nice cup of tea (preferably out of a teapot – my new obsession).