http://www.care2.com/greenliving/clementine-cake.html
Clementine Cake
Inspired by How to Eat by Nigella Lawson (Wiley, 2002).
This may be the world’s easiest cake to make—and one that never fails to elicit oohs, ahs, and recipe requests. It’s a moist and luscious dessert, bursting with bright citrus. This darling Clementine cake uses a mere five ingredients, and its lack of flour makes it a perfect treat for the gluten-wary.
Not only is this cake supreme in its simplicity, it keeps well and in fact tastes even better the next day. Serve it alone, or top it with crème fraiche or whipped cream.
1 pound clementines (about 4 or 5)
6 eggs
1 cup plus 2 tablespoons Sucanat (read more about natural sweeteners)
2 1/3 cups ground almonds
1 teaspoon baking powder
Use organic clementines if they are available to you. Scrub the clementines well and place in a pot with plenty of water. Bring to a boil, reduce heat and simmer for two hours.
Preheat the oven to 375ºF.
Drain water off and when clementines are cool enough to handle, cut each one in half and remove the seeds.
Put the Clementine halves (skin and all!) in a food processor and briefly pulse, then add remaining ingredients and pulse to a pulp.
Butter an 8-inch springform pan and pour mixture in. It is a very wet batter.
After 40 minutes, cover with foil to prevent top from burning. Cake is done after about an hour total, or when a toothpick inserted in the center comes out clean.
Remove from the oven and cool on a rack. Once cool, remove from pan. It can be served immediately, but improves after one day.
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24 comments
add your comment »Made the Clementine cake using ground almonds and regular sugar. Turned out well. My family thought it was very good with added whipped cream. I boiled the rest of my clementines and froze them to use later. Hope they keep.
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I didn't see that question about substitutes for almonds until now - a month later - but I am thinking you could use walnuts, however, you might have to try adjusting the amount of walnuts until you got the same consistency as the almonds. It would taste different, of course. The main idea is that it is a no-flour cake. As for using something else for the sweetener, you'd just have to read the package to make sure it can be used for cooking. Some sweeteners cannot. - Brenda
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What can I sub for the ground almonds?
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someone asked what clementines are - they are a lot like tangerines. I don't know if this recipe would work with tangerines maybe? Also, re Sucanat and diabetes - even though it's natural, it's still sugar and will affect your blood sugar levels. Even the fruit would. And as for losing vitamens from boiling the fruit, it's the "mush" that's created in combo with the almond crumbs that make up for no flour. Plus, about boiling away vitamens -- if you have a dinner with good nutrition, and the dessert is just sweet and yummy and not going to build strong bones etc. tome, that's not a big deal. Sometimes it's OK if food is just about pleasure.
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Hi Allison,
I live in the Netherlands, and I didn't know what suganat is, but I looked it up by clicking on "natural sweeteners". It is cane sugar. I am sure you can get that in France; we have it here! I will paste the part about suganat here:
Sucanat: The trade name for this product stands for SUgar CAne NATural, and is made from evaporated sugar cane juice. It is then milled into granules much the same size as white sugar, but with a tawny hue. Sucanat is about 88% sucrose, or simple sugar, as compared to table sugar, which is 99% sucrose, but it retains more vitamins, minerals, and other trace nutrients found in sugar cane. Sucanat has a mild but distinct flavor, with a hint of molasses. As an all-purpose sweetener for baking, cooking, and in hot or cold drinks, use it as a 1-to-1 replacement for white sugar.
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Sounds great & healthy.
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I don't know what "clementines" are...?
I have "stevia" at home--can I use this insted of "sucanat"?
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Sucanat- any one know what else I can use. I live in France and don't know what it is.
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Doubt that microwave boiling--without water--of the clementines would work because the purpose of the boiling is to throughly soften the fruit.
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This looks scrumptious - and the natural sweeteners idea is perfect for a pair of diabetics (me and my mum) who both have a sweet tooth. Thank you so much!
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