Gluten-free clementine and cranberry drizzle cake


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  • 175g of unsalted butter, softened
  • 150g of caster sugar
  • 3 medium eggs
  • 150g of Freee by Doves Farm Gluten Free Self Raising White Flour
  • 1 tsp Freee by Doves Farm Gluten Free Baking Powder
  • 25g of ground almonds
  • 5 clementines, zested
  • 90g of dried cranberries


  • 5 clementines, juiced
  • 25g of caster sugar


  • 3 tbsp of icing sugar, sifted
  • 1 1/2 tbsp of fresh clementine juice

To serve

Preheat an oven to 180°C/gas mark 4. Line a 1kg loaf tin with baking parchment
Put the butter, sugar, eggs, flour, baking powder and ground almonds in a mixing bowl and whisk until light and fluffy
Add the clementine zest and dried cranberries and mix thoroughly. Pour the batter into the loaf tin and smooth the top with a palette knife. Bake for 30–35 minutes, or until a skewer comes out clean
Meanwhile, make a syrup by pouring the juice and sugar into a small pan. Gently heat and stir until the sugar has dissolved and the syrup has thickened slightly
  • 25g of caster sugar
  • 5 clementines, juice
While the cake is still hot, pierce it all over with a skewer, then pour the syrup all over so it soaks into the sponge. Leave the cake to cool in its tin on top of a wire rack
Once the cake is cold, mix the clementine juice with the icing sugar to make a thick, pourable icing. Add more or less sugar and juice as needed to achieve the right texture
  • 3 tbsp of icing sugar, sifted
  • 1 1/2 tbsp of clementine, juice
Drizzle the icing over the top of the cake, allowing some to run over the sides. Scatter over the chopped cranberries, followed by the clementine zest. Allow the icing to set before cutting the cake
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