Clementine & Cardamom Crumble Cake

Servings 10-12
Preparation time 15 minutes
Cooking time 2.5 hours
Difficulty Moderate

Clementine & Cardamom Crumble Cake

Servings 10-12
Preparation time 15 minutes
Cooking time 2.5 hours
Difficulty Moderate

When it comes to baking on the low FODMAP diet, cake recipes that use polenta instead of wheat flour are great because they still have that crumbly texture but don’t feel like a compromise. This cake uses the slightly unusual technique of boiling citrus fruit until soft, which is then blended and added to the cake batter. The icing that is drizzled over the top uses cream cheese but feel free to substitute with a lactose-free yoghurt.

FoDMAP Content

Inulin

Lactose

Sorbitol

Fructose

FOS

GOS

Mannitol

Method

Wash the clementines and lemon and put in a saucepan with enough cold water to cover them. Bring to the boil and simmer for one and a half hours until completely soft.

While the fruit is simmering make the crumble topping by blending all the crumble ingredients together in a food processor for about 30 seconds. Grease and line a 22-24cm loose bottomed cake tin. Preheat the oven to 190C / 170C fan / 375F.

Once the fruit is soft remove it from the tin and allow to cool. Once cool enough to handle, cut the fruit in half and remove any pips. Blend the fruit until it forms a smooth pulp.

In a large bowl whisk the eggs and sugar together until thickened slightly. Add the almonds, polenta, baking powder, salt and cardamom and gently mix through. Transfer the mixture into the cake tin, level the mix with a spatula and sprinkle the crumble mix on top.

Bake for 50-60 minutes. Check the cake after 40 minutes. When a skewer inserted into the centre of the cake comes out clean it’s done.

Once the cake is done leave it to cool in the tin. While the cake is cooling make the icing by mixing all the ingredients together.

Once cool remove the cake from the tin, drizzle with the icing and sprinkle with the chopped pecans.

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Ingredients

For the cake:

3 clementines

1 lemon (unwaxed)

6 eggs

250 grams caster sugar

150 grams polenta or cornmeal

100 grams ground almonds

1 teaspoon baking powder

Seeds from 4 cardamom pods crushed to a powder with a pestle and mortar

1 pinch of salt

Butter to grease the tin

25 grams pecans, roughly chopped

For the crumble:

25 grams oat flour (Note: you can make your own by blending rolled oats)

15 grams rolled oats

65 grams demerara sugar

50 grams cold unsalted butter

Seeds from 2 cardamom pods crushed with a pestle and mortar

For the icing:

100 grams cream cheese or lactose free yoghurt

3 tablespoons maple syrup

2 tablespoons orange juice

Barry McBride

MSc, Clinical Development Associate

Last updated 25 April 2024

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Clementine & Cardamom Crumble Cake

Clementine & Cardamom Crumble Cake

FoDMAP Content

Method

Wash the clementines and lemon and put in a saucepan with enough cold water to cover them. Bring to the boil and simmer for one and a half hours until completely soft.

While the fruit is simmering make the crumble topping by blending all the crumble ingredients together in a food processor for about 30 seconds. Grease and line a 22-24cm loose bottomed cake tin. Preheat the oven to 190C / 170C fan / 375F.

Once the fruit is soft remove it from the tin and allow to cool. Once cool enough to handle, cut the fruit in half and remove any pips. Blend the fruit until it forms a smooth pulp.

In a large bowl whisk the eggs and sugar together until thickened slightly. Add the almonds, polenta, baking powder, salt and cardamom and gently mix through. Transfer the mixture into the cake tin, level the mix with a spatula and sprinkle the crumble mix on top.

Bake for 50-60 minutes. Check the cake after 40 minutes. When a skewer inserted into the centre of the cake comes out clean it’s done.

Once the cake is done leave it to cool in the tin. While the cake is cooling make the icing by mixing all the ingredients together.

Once cool remove the cake from the tin, drizzle with the icing and sprinkle with the chopped pecans.

You can get exclusive access to all our recipes when you join our 6-Week Discovery Plan

Ingredients

For the cake:

For the crumble:

For the icing:

Barry McBride

Try these next

Search recipes, articles, stories:

Never miss a recipe

Recipes

Articles

Stories

Sesame Salmon with Lime & Ginger Quinoa Salad

Miso & Peanut Butter Noodle Salad

Chicken, tofu & spinach noodle soup

Take Control of FODMAPs with FoodMarble’s RDA Ring

Personalizing Your Food Library for Better Health

Simplify Your Food Choices with FoodMarble’s Barcode Scanner

Meet the Marblers: Allan’s Story

Meet the Marblers: Kathleen’s Story

Meet the Marblers: Holly’s Story

GettingStarted Guides

For healthcare professionals

Clementine & Cardamom Crumble Cake

Clementine & Cardamom Crumble Cake

FoDMAP Content

Method

Wash the clementines and lemon and put in a saucepan with enough cold water to cover them. Bring to the boil and simmer for one and a half hours until completely soft.

While the fruit is simmering make the crumble topping by blending all the crumble ingredients together in a food processor for about 30 seconds. Grease and line a 22-24cm loose bottomed cake tin. Preheat the oven to 190C / 170C fan / 375F.

Once the fruit is soft remove it from the tin and allow to cool. Once cool enough to handle, cut the fruit in half and remove any pips. Blend the fruit until it forms a smooth pulp.

In a large bowl whisk the eggs and sugar together until thickened slightly. Add the almonds, polenta, baking powder, salt and cardamom and gently mix through. Transfer the mixture into the cake tin, level the mix with a spatula and sprinkle the crumble mix on top.

Bake for 50-60 minutes. Check the cake after 40 minutes. When a skewer inserted into the centre of the cake comes out clean it’s done.

Once the cake is done leave it to cool in the tin. While the cake is cooling make the icing by mixing all the ingredients together.

Once cool remove the cake from the tin, drizzle with the icing and sprinkle with the chopped pecans.

You can get exclusive access to all our recipes when you join our 6-Week Discovery Plan

Ingredients

For the cake:

For the crumble:

For the icing:

Barry McBride

Try these next

Sesame Salmon with Lime & Ginger Quinoa Salad

Miso & Peanut Butter Noodle Salad

Chicken, tofu & spinach noodle soup

Search recipes, articles, stories:

Never miss a recipe

Getting
Started Guides