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 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.
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36 comments
add your comment »I just made this cake (it's in the oven right now so I don't know how did it go), but I hava a doubt: the almond must be peeled or not?
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Has anyone tried this recipe with less eggs? It is quite tasty and good for you (lots of protein) but I prefer a less eggy taste. Wondering how it would turn out with 3 eggs instead of 6.
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try finely ground unsweetened dessicated coconut instead
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i am allergic to almonds can you leave them out? replace them with something else
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What is the difference between Greek and Macedonian yogurt?
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No flour. the almonds take the place of the flour.
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What about the flour? Is there no flour in this cake?
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Hi! I'm eager to try out this recipe -- it certainly sounds easy enough :-) I have a couple of questions though: (1) I love orange with dark chocolate. Has anyone tried this cake with dark chocolate drizzled on it? Would it be too much? (2) Can I use Agave Nectar instead of sugar? Would diabetics be able to tolerate it better? Thanks.
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Melissa where are you? You might try a plain tangerine. Make sure you remove all of the pits. The cake is very good and I used plain sugar because I was out of Sucanat. I froze some and plan on trying those soon.
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Thank you for replying Jeanine. I think the only time that we really get them here is around Christmas time. They come in small boxes wrapped in orange colored paper and are referred to as 'Japanese oranges'. It is rare to see them here in the average markets at any other time of the year. I'm wondering if any other type of orange can be used. I would really like to try this cake. I wonder if just a regular Tangerine orange can be used?
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