These Air Fryer Clementine Puddings is a long overdue update on the Clementine Almond Cakes I posted back in 2013. It must have been one of the first posts on the blog and did not even have a recipe. It was a combination of two recipes that I just linked to, explained what I did and left everyone to their own devices.
But I have come a far way since 2013, even became a professional food photographer and stylist because of this blog and can now write proper recipes. Given that this is 2023, this recipe is written for seemingly everyone’s favourite appliance, the air fryer.
Made with a mix of cake flour and almond flour (or ground almonds if you prefer), these Air Fryer Clementine Puddings are baked in dariole moulds rather than a muffin tin and makes 4 individual puddings that fits easily into an air fryer basket.
All air fryers are different therefor the timing and temperature is an indication – so keep a close eye when making the recipe and adjust accordingly. You want a toothpick inserted into the centre to come out relatively clean. They may slightly bake over the edge of the dariole moulds, depending on the size and shape of the mould but it’s not a problem at all. Just slice it off before turning over and serving (and eat the cut offs while no one is watching). For reference, the moulds I used was 200ml volume each.
The sauce is optional really, you can serve the puddings with a splash of cream, a dollop of whipped cream or crown the clementine puddings with a scoop of vanilla ice cream.
I hope you enjoy my recipe for Air Fryer Clementine Puddings. Do share your pics with me on Instagram when you’ve made them.
And a quick reminder that there are only 3 days left to get yourself a few spoons at 10% off. Click here to see the range.
- For the cakes
- 3 clementines zested
- 120 g sugar
- 100 g butter at room temperature
- 2 large eggs at room temperature
- 120 g almond flour
- 55 g cake flour
- 1 tsp baking powder
- pinch of salt
- 4 slices of clementine
- Sugar to sprinkle
- For the syrup
- 90 ml clementine juice orange squeeze the juice from the zested citrus
- 35 g sugar
- Grease 4 dariole moulds, sprinkle some sugar in the bottom and place a clementine slice on top
- Blitz the zest with the sugar until the sugar is an orange colour
- In the bowl beat the butter with the zested sugar until well-combined, scraping down the sides as you go
- Add the eggs one by one, beating well after each addition
- Add the almond flour, cake flour, baking powder and salt, stirring until just incorporated
- Spoon the batter into the moulds and bake in the airfryer for 25 - 30 minutes at 180 degrees until a toothpick inserted into the center comes out relatively clean
- (Cover the basket with foil so that the puddings don’t brown too quickly)
- While the cakes are baking, make the syrup by heating the juice and sugar in a saucepan until boiling and the sugar is dissolved, then set aside
- Once the cakes are baked, let them cool completely and then unmould into serving plates
- Brush liberally with the syrup and serve
- All air fryers are different therefor timing and temperature is an indication - so keep a close eye when making the recipe and adjust accordingly
- They might slightly bake over the edge of the dariole moulds - slice it off before turning over and serving (and eat the cut offs while no one is watching)