Flourless Clementine Cake
Servings 8
Ingredients
- 6 medium clementines weighted approx 415 gm
- 6 large eggs room temperature
- 175 gm sugar
- 250 gm almond meal
- 1 tsp baking powder
Instructions
- 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!
Notes
The original recipe asks for 375 gm clementine. I went in for more depending upon the weight.
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.
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.