Recipe: Cranberry Clementine Almond Cake

dsc_1549-1-copyA pound cake is the most versatile cake batter in the Pastry world of baking (in my opinion that is). It is also known as butter cake in some parts of the world. Originally containing a pound of butter, a pound of sugar, a pound of eggs and a pound of flour to make the most lightest and crumbly textured cake. Today the recipe has gotten modified for a better finished product. The addition of some liquid and baking powder with a pinch of salt has done wonders.


Once the base recipe is perfected, you can add any sort of flavours to take it up a notch. Sticking to the theme of the holidays I’ve decided to use the box of fresh cranberries I got on half price with the zest and juice of a clementine (which need to be given a round applause for being simply delicious) and almond extract.

The variations could be endless, you could use blueberries and lemon, sliced apples and raspberries, plums and blackberries, pear and ginger, banana and chocolate chips, I mean you really could add any flavour you like to the batter based on your taste, also make sure not to add too much fruit as it would affect the consistency which may result in a not so perfect pound cake. Get your creative caps on and start baking!

Annika’s xmas. Get ur santa on. Food is love. Food is life. Kill em with kindness. Happy days. Positive Ninja Vibes.




For the Cake-

Butter – 180gm

Castor Sugar – 180gm

Eggs – 2 nos

Flour – 180 gm

Almond Extract – 1 tsp

Vanilla Extract – 1 tbsp

Clementine (zest & Juice) – 1 whole

Cranberries – 1/2 cup

Baking powder – 1 tbsp

Salt – pinch

For the Clementine Drizzle-

Clementine juice – 2 tblsp

Clementine zest – 1 tsp

Icing sugar – 6 tblsp


  1. Preheat oven to 180°C and make sure all ingredients are at room temperature.
  2. In a bowl, using a wooden spoon/spatula beat the butter and sugar until pale, light and fluffy. Add the eggs one at time beating well between the two.
  3. Add the extracts, clementine zest and beat well.
  4. Add the flour, baking powder and clementine juice and fold together with the cranberries until combined.
  5. Transfer to a lined baking tray and bake to 25-30 mins until a tooth pick inserted comes out clean. Let it cool before icing.
  6.  To make the clementine drizzle, mix all the ingredients in a bowl until combined and using a fork drizzle the icing on top of the cake.

Tip: Do not over mix the flour and juice into the batter or else the cake would get dense once baked. You could leave a few cranberries for the top as well.



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