Clementine and Almond Drizzle Cake

Clementine and almond Drizzle Cake

No ratings yet
Course Dessert
Cuisine Irish
Servings 6


  • 120 g butter softened
  • 120 g caster sugar
  • 1 clementine zest and juice
  • 2 eggs
  • 120 g self-raising flour
  • 50 g ground almond


  • 100 g icing sugar
  • 1 tsp clementine juice


  • Preheat the oven to 160˚C / 325˚F.
  • Line and grease a 500g cake tin.
  • Place the butter, clementine zest and sugar into a mixing bowl and beat until light and fluffy.
  • Next, add in the eggs and sieve in the ground almond, flour and baking powder. stir until fully incorporated.
  • Add in the clementine juice at this stage to loosen the batter then pour the cake batter into the prepared tin.
  • Place in a preheated oven and bake for up to 40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to rest for 5 minutes.
  • When cooled, make the drizzle.
  • Mix the clementine juice with the icing sugar until a thick paste is achieved. Drizzle generously over the top of the cake.
  • let it set for 1 hour to allow the icing to dry and create a light crust.
  • Best enjoyed on the day or next day.
Keyword afternoon tea, Aga cooker, Cake, Kevin Dundon

Love this recipe? Why Not share it!