Getting Started

Find out more

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
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

7

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

8

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

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

  • Added 6 August 2021

Try these next

Never miss a recipe

Subscribe to our newsletter and receive 10% OFF your next purchase

×
Promo

We’ve got a massive 25% off all purchases.
Use Coupon: AUTUMN at the Checkout!

Offer valid until midnight Sept 20th

Cart
There are no products in the cart!
0