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Clementine Cake

Clementine Cake

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 alone, or top it with crème fraiche or whipped cream.

1 pound clementines (about 4 or 5)
6 eggs
1 cup plus 2 tablespoons sugar (or Sucanat, read about natural sweeteners here)
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.

Read more: Food, All recipes, Desserts, , , , ,

Inspired by How to Eat by Nigella Lawson (Wiley, 2002).

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

102 comments

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2:58AM PDT on May 7, 2013

It sounds good. Thank you.

4:58PM PDT on May 4, 2013

Thank you :)

5:37AM PST on Jan 30, 2013

Thank you for sharing.

3:39PM PST on Dec 14, 2012

Has anyone made this cake without eggs? Or does anyone have suggestions for egg replacers?

2:08AM PST on Dec 12, 2012

This looks really tasty. The first time I tried a flourless cake, I was skeptical. But it turned out fabulous and a very satisfying type of sweet.

12:17PM PST on Dec 9, 2012

I made this cake a few days ago and it's awesome!!! I have to admit that I improved on it just a little bit by melting a super dark Lindt chocolate bar over it, which proved to be a divine combination....
This recipe is a keeper - thank you very much!

7:39AM PST on Dec 9, 2012

ty

9:13PM PST on Dec 2, 2012

Clemantine cake is a must try! Thanks.

12:48PM PST on Nov 21, 2012

thanks for the recipes

12:47PM PST on Nov 21, 2012

sounds yummy

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