Clementine, Cardamom & Hazelnut Cake

Name: Clementine, Cardamom & Hazelnut Cake
Yield: Serves 8-10
Ingredients: 1 tsp xanthan gum; 23 cm springform cake tin, greased and lined; 6 medium eggs; 150 g caster sugar; juice of 2 clementines or ½ an orange; approx. 150—250 g caster sugar; 2 tsp ground cardamom; zest of 3 clementines or 1 large orange; 300 g unsalted butter, softened; 150 g soft light brown sugar; 150 g roasted hazelnuts, blitzed or very finely chopped; 150 g gluten-free self-raising flour; 50 g roasted hazelnuts, roughly chopped (optional)

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

This lightly spiced drizzle cake is a favourite on our autumn menu. Our first version used cinnamon, but then we tried spicing the cake with cardamom and it works even better we think — especially with the bright flavour of clementine zest.

Ingredients

23 cm springform cake tin, greased and lined
150 g caster sugar
150

Cake
Autumn
Vegetarian
Baking

Method

Preheat the oven to 180°C (160°C).

Weigh the caster and brown sugars into a large bowl and add the butter and the clementine zest. Beat together till everything lightens in colour and looks less craggy (mix on low if you’re using a mixer). Weigh the flour, cardam