Clementine and Cardamon Cake

Similarly to Nigella’s Flourless Chocolate Orange cake, this recipe makes use of the whole of the fruit. This along with the using ground almonds as the base for the cake makes it more nutritionally dense than your standard fluffy sponge. Yet still delicious enough to feel like a decedent treat.

The recipe is originally a Diana Henry recipe, but from the Waitrose Kitchen magazine not from one of her lovely books. I adapted it to use coconut sugar so not only is it gluten and dairy free it is also refined sugar free.

Enjoy!

Clementine Cake

Spiced Clementine Cake
 
Recipe type: Dessert, Afternoon Tea
Ingredients
  • 5 whole clementines or similar small orange
  • 225g coconut sugar
  • 250g ground almonds
  • 1tsp baking powder
  • 6 eggs
  • Seeds from 8 cardamon pods, finely crushed
Instructions
  1. Preheated the oven to 180C
  2. Boil 5 unpeeled clementines in a pan of water for about 1.5 hours until they are soft.
  3. Whizz them in a food processor (skin and all). Allow to cool slightly and blend in all of the over ingredients.
  4. When fully incorporated pour the batter into a lined and greased 20cm round cake tin and bake for about 50mins in the pre-heated oven.
  5. Cool in the tin
  6. Serve as it is or with a little dusting of icing sugar
Notes
ALLERGIES// This cake is not suitable for those with nut or egg allergies. Gluten free, dairy free, soya free
LOW FODMAP// A small serving of almonds are low in FODMAPs, but larger servings may not be tolerated. If you follow a low FODMAP diet either have a small slice or replace the almonds with ground mixed nuts, walnuts or pecans
STORAGE// The cake keeps well for a day or two in an airtight container. The recipe can be doubled, but use two cake tins if you wish to make double quantities.

 

 

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