Finally the last ring of the chain was broken. Sometimes, even if we know it is not worth it, we like to cling to our past, just for the feel of it. We know what we are doing is not beneficial in any way for us and would only bring a lot of stress, but still the feel-good factor that it had given during a specific period of time makes us go back to it or hold on to it without any good reason. I am human, I did the same… despite knowing at the back of my mind that it is not going to help me in any way. After a lot of procrastination, the line was drawn. The shackles are broken… I have written so much about letting matters go but though I got a glimpse of how it feels, it is only now I have got the complete feeling. Lament I did, feeling sad I did… but Alhamdulillah, I know that this time it is for good. As I felt the initial pangs, I quickly cleared my mind and pulled out the Quran, something that I love to do when I am confused. And this is what I see… the verse that I have put above. Straightforward and clear – Allah just asks us to try our best, to stay away from our lusts and desires for the promise of a beautiful life in the Hereafter… a life which is described enticingly to us but is something that we cannot imagine, as we are only used to seeing the beauty of this world. All I tell myself at this stage is that He will give the best, InShaAllah, for all the sacrifices that you and I do to do away with our worldly desires….
This clementine cake has been on my to-do list for long. I was waiting for the season to come and here it is now, in fact almost closing in. I had bought and stocked almond meal so that when the mood strikes, I would just make it. And the mood stroke when I was at my lowest. On a cold Saturday evening, Rasha had gone for her madrassa and Azza was put to one side watching cartoons. I was in no mood to cook dinner, as there was enough of lunch that I could convert and finish off. That is when I remembered this cake. Just like the title, the recipe didn’t fail me despite my mood. I put the clementines to boil – I had stored them in the fridge for more than a week and half of them had already got spoiled! 🙁 It was all measure and mix and dump and believe me, I loved the end result. The men also enjoyed it and the shocker was that even Rasha loved it! A nice golden cake with a tangy orangish (if there is a word like that!) flavor and the bite of almonds… I guess this is the first cake that I am baking with so many eggs. I was in a really generous mood, I suppose! Hehe… Then I realised that cakes without gluten tend to have more eggs so that they bind well..
Before I end, this reminds me that Alhamdulillah, this is my 550th post. I had already thought of slowing down, but no… I guess for the time being, I have decided against it. This blog is a good enough reason why I must put my moods aside and work on making it as better I can make it… I only have a thankful heart for all the support that I have received from all of you… and yes, please don’t forget there are hardly 2 days for the bloggoversary event to finish… hope to see all your participation… 🙂
Flourless Clementine Cake
- 6 medium clementines weighted approx 415 gm
- 6 large eggs room temperature
- 175 gm sugar
- 250 gm almond meal
- 1 tsp baking powder
- Boil the clementines in lots of water for at least one and a half hours. Just leave it to boil, only check the water level and pour more water if required.
- Once cooked, drain and allow to cool completely. Using a food processor or hand blender, blend the oranges to pulp.
- Preheat oven to 190 degrees. Line the bottom of a 21 cm springfoam pan with parchment and use cooking spray or butter to grease the whole pan. Set aside.
- In a bowl, break in the eggs and add the sugar. Whisk well till well combined.
- Add in the remaining ingredients including the orange pulp and combine till well mixed.
- Pour into the pan. Bake for one hour or more (I baked 75 minutes) till the skewer comes out clean from the center. Do not forgot to cover with foil paper after 40 minutes to avoid a burnt top.
- Allow to cool in pan. Remove off the side. Slice and serve!
You can replace the clementine with oranges or lemon, as desired!
I pulped the whole orange without bothering to take out the seeds. If you feel dicy, you can go through the procedure. I didn't, did give a slight tinge to the cake but I loved it.
The sugar is really mild, increase as per your sweetness.
You can drizzle the cake with more orange juice or drizzle but the cake was so moist that nothing was required.