Eric Lanlard’s Clementine and Pomegranate Cake (Gluten‑Free)
Difficulty: Easy
Serves: 12
Time: Preparation 25 min, baking & cooling 2‑2½ h
Introduction
If you’re looking for a show‑stopping cake that’s both gluten‑free and irresistibly moist, Eric Lanlard’s Clementine and Pomegranate Cake is the answer. This recipe marries the bright, tangy flavor of clementines (or satsumas) with the deep, ruby‑red allure of pomegranate seeds, creating a dessert that looks as spectacular as it tastes. It’s an elegant alternative to a traditional Christmas or holiday cake, yet it’s simple enough for anyone who has only ever boiled eggs or whisked batter.
The secret sauce lies in the humble blend of ground almonds and muscovado sugar, which injects a subtle nutty sweetness and locks in moisture. A light sugar syrup infused with orange blossom and vanilla keeps the cake juicy even after cooling, while a clear apricot glaze gives it that glossy, professional finish. Below, we’ll walk you through each step, sharing tips for maximizing flavor and ensuring a perfectly risen, “bejewelled” finale.
Meal Profile
What to Expect
- Texture: Soft, cake‑like crumb that stays moist thanks to the almond base and sweet syrup.
- Flavor: A bright citrus top layer with a mellow nutty undertone, complemented by a fragrant pomegranate‑sugar glaze.
- Appearance: A golden‑brown dome studded with jewel‑bright pomegranate seeds, dusted with powdered sugar—ready for gifting or a festive table centerpiece.
Why It Works
- Ground almonds substitute for wheat flour, delivering structure while giving each bite a delightful crunch.
- Muscovado sugar is stickier and richer than white sugar, which keeps moisture in and sweetens without overpowering.
- The syrup-soaking technique prevents the cake from drying out; pomegranate juice adds natural acidity that balances the sweetness.
When to Serve
- Ideal for holiday celebrations, birthdays, bridal showers, or whenever you want a cake that feels upscale but is absolutely approachable.
Ingredient Highlight
Below is a quick glance at the core components. These ingredients are carefully chosen to deliver moisture, flavor, and texture without compromising the gluten‑free promise.
| Ingredient | Qty | Notes |
|---|---|---|
| Clementines or satsumas (unpeeled) | 4 | Fresh fruit is better than canned for natural sweetness. |
| Cinnamon stick | 1 | Adds aromatic warmth to the fruit infusion. |
| Olive oil (for greasing) | splash | Keeps the cake from sticking while minimizing fat. |
| Large eggs | 6 | Provide structure and lift. |
| Light muscovado sugar | 225 g | Rich flavor; keep at room temp for best consistency. |
| Gluten‑free baking powder | 1 tsp | Impacts rise; use fresh for reliable lift. |
| Ground almonds | 300 g | Moisture-retaining base; replace with almond flour if you prefer a finer crumb. |
| Pomegranate, halved | 1 | Offers sweet‑tart juice for syrup plus decorative seeds. |
| Light muscovado sugar (for syrup) | 25 g | Balances pomegranate’s tartness. |
| Orange blossom extract | 1 tsp | Elegant floral backdrop; a drop of vanilla is enough. |
| Vanilla bean paste | 1 tsp | Adds depth to the syrup and glaze. |
| Apricot jam | 3 Tbsp | Creates the shiny glaze that seals the cake’s surface. |
| Icing sugar | for dusting | Adds final dust of sweetness and a polished look. |
Tip: Divide the pomegranate judiciously—juice for syrup and seeds for garnish. If you can’t find pomegranate, a mix of beet juice or cranberry syrup can substitute, but the traditional ruby hue will change.
Step‑by‑Step Instructions
Below is a numbered version of the method, made crystal clear for you to follow. Keep the oven preheated, the thawed ingredients organized, and your patience; the result is worth every moment.
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Infuse the Clementines
Place the whole clementines (or satsumas) and the cinnamon stick into a medium saucepan, cover with cold water, and bring to a boil. Lower the heat, put a lid on, and let it simmer for 1–1½ hours. Drain the fruit, discard the cinnamon stick, and allow the fruit to cool for 30 minutes. Once cooled, cut the fruit in half, remove the pips, and transfer everything into a blender or food processor—including the peel. Puree until smooth, and set aside. -
Preheat Oven & Prepare Tin
Turn the oven to 180 °C (160 °C fan/gas 4). Grease a 23 cm diameter, 9 cm deep cake tin with oil, and line the bottom with baking paper. This combination keeps the cake from sticking and ensures even heat distribution. -
Whisk Egg‑Sugar Mixture
In a heat‑proof bowl over a saucepan of barely simmering water, whisk 6 large eggs and 225 g of muscovado sugar together for about 5 minutes. Aim for a pale, mousse‑like consistency—the sugar must be fully incorporated. Allow the mixture to cool, then add the gluten‑free baking powder, 300 g of ground almonds, and the clementine purée. Fold everything together gently but thoroughly, so the structure stays airy. -
Bake
Spoon the batter into the prepared tin. Bake at 180 °C for 20 minutes. Then reduce the oven temperature to 160 °C (140 °C fan/gas 3) and bake for an additional 30 minutes, or until a skewer inserted into the center comes out clean. Cool the cake in the tin for 15 minutes, then turn it onto a cooling rack to finish cooling completely. -
Prepare the Pomegranate Syrup
With the pomegranate halves still in the bowl, squeeze out the juice, reserving the seeds for garnish. Pour the juice into a small saucepan, add 25 g of muscovado sugar, and bring to a boil. Reduce to a gentle simmer for 2 minutes. While still warm, stir in 1 tsp of orange blossom extract and 1 tsp of vanilla bean paste. Brush the warm syrup over the cooled cake (using a pastry brush) so it seeps into every crevice. Place the cake back in the tin; let it sit until cold and fully soaked. -
Make the Apricot Glaze
Warm the 3 Tbsp of apricot jam in a small saucepan until soft, then strain it through a fine sieve to eliminate any lumps. Brush this glaze over the top and sides of the cake with a pastry brush. -
Finishing Touches & Serving
Lift the fully soaked and glazed cake from the tin and place it on a serving plate. If the cake has settled slightly at the center, flipping it upside‑down will level the shape. Sprinkle the reserved pomegranate seeds over the surface, then dust the entire cake with icing sugar. Serve immediately, or store in an airtight container for up to 2 days. For longer storage, refrigerate and allow it to reach room temperature before glazing again.
Pro‑Tip: If you’re short on oven space, bake a low‑rise version (keep the oven at 180 °C for the entire 50 minutes). The cake will still be moist, but it won’t be as tall—great for a smaller occasion.
Serving Suggestions & Variations
Serving Ideas:
- Gifts & Events:Package the cake in a decorative tin or tie with a festive ribbon. The colorful pomegranate seeds give an ex‑press “ready‑to‑gift” appeal.
- Breakfast or Brunch: Slice the cake and serve warm with a dollop of cream cheese or mascarpone and a drizzle of honey.
- After‑Dessert Symphony: Pair with a pot of hot spiced tea or a cold glass of sparkling wine for a balanced palate.
Flavor Twists:
| Twist | How to Incorporate |
|---|---|
| Almond‑Honey Loaf | Substitute 50 % of the muscovado sugar with honey, and add 1 tsp of almond extract to the batter. |
| Citrus‑Infused Pomegranate Syrup | Add a strip of orange zest when simmering the pomegranate juice to deepen the citrus notes. |
| Chocolate Drizzle | Melt 2 Tbsp of dark chocolate into the glaze mixture for a dark‑rich throw. |
| Spiced Variation | Mix ½ tsp of ground ginger and ¼ tsp of allspice into the batter for a holiday twist. |
| Vegan Version | Replace eggs with flax‑egg (1 Tbsp ground flaxseed + 3 Tbsp water per egg) and use a vegan muscovado sugar alternative. |
Pro‑Tip: The gluten‑free batter can accommodate other substitutes like oat flour, buckwheat flour, or a blend of different gluten‑free flours if desired. Keep the ratio roughly 1:1 with the ground almond for structure but adjust moisture accordingly.
Conclusion
Eric Lanlard’s Clementine and Pomegranate Cake is a masterclass in marrying simple, wholesome ingredients with sophisticated techniques to deliver a signature dessert that’s both approachable and stunning. The combination of almond‑based batter, bright citrus, opulent pomegranate infusion, and a glossy apricot glaze makes for a multi‑sensory delight that will command the center of any table.
Remember that the magic of this cake hinges on a few key principles:
- Infuse the citrus to bring depth.
- Whisk the egg‑sugar mixture at just the right time to get that airy mousse that holds structure.
- Soak the cake in syrup while it’s still warm so the moisture permeates every crumb.
- Finish with a gentle glaze and a dusting of sugar for that lovely professional touch.
With a weight‑less crumb, a visually striking finish, and a burst of floral and fruit flavors, this cake is not just a treat but a celebration. Whether you’re baking for a holiday party or simply indulging in a personal luxury dessert, follow the steps above and enjoy the process—a process that will bring the sweet, scented memory of a sun‑rippled orchard to your kitchen.
Happy baking, and may your dessert impress as brightly as a bead of pomegranate on the surface!
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