Sugar free Clementine Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 234.8
  • Total Fat: 17.7 g
  • Cholesterol: 160.8 mg
  • Sodium: 109.4 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 3.3 g
  • Protein: 10.6 g

View full nutritional breakdown of Sugar free Clementine Cake calories by ingredient
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Number of Servings: 8


    5 Satsuma or Clementine oranges
    1 cup plus 2 T Splenda
    2 1/3 cup almonds, ground
    6 eggs
    1 t baking powder


Makes 8 servings
Put the clementines in a pot with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375ºF. Butter and line an 8 inch springform pan.

Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time.

Number of Servings: 8

Recipe submitted by SparkPeople user CHYLAWSON.

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Member Ratings For This Recipe

  • Incredible!
    I have made this cake and it was great,I'm going to make it again but I'm going to use egg beaters cut out some of the fat.yummy - 7/19/12

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  • O.K.
    None of the orange flavor came through. I ground whole almonds because the receipe did not call for almond flour. May try again using 2-1/2 cups of almond flour instead.

    Would like to know exactly what you used.
    - 12/18/10

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  • Incredible!
    Great! I made this with egg beaters and a 9" springform pan with no issues. Very moist and citrus-y. - 1/2/10

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