Clementine Cake

Jun 26, 2018

When the season for clementines comes round, what better, more constructive way to spend your time than making a refined sugar free cake out of them, then wolfing down a piece with a fellow cake friend?  Leaving out the table sugar doesn’t have to mean austerity and this winner couldn't be further from it. It's the cake equivalent of a soft Winter duvet.This cake couldn't be easier to make.  You basically lob all the ingredients into a food processor and whizz.  The only challenging part is waiting for it to cook so you can eat it.

4-5 clementines (about 1lb)
6 large eggs
3tbsp xylitol
250 ground almonds
1½ tsp baking powder

Place whole unpeeled clementines in a saucepan and cover with cold water.
Bring to the boil.  Lower the heat and simmer.  Let cook for 1 hour.
Drain and cool the clementines.  Then cut each in half. Remove pips.  Whizz in a food processor – skins and all until its like a lumpy sauce.
Add the eggs to the clementines and whizz.
Add xylitol, ground almonds and baking powder to the mixture and whizz some more.
Pour the batter into a 23cm tin lined with baking paper
Bake at Gas Mark 5 – 375F/190C for 40 minutes.  Cover with foil to avoid over-browning.  Then CONTINUE cooking for about another 10 minutes until a knife poked into the centre comes out clean.
Let cool in the pan on a wire rack overnight.

Options:

If you prefer to go for moderation, this cake is light and flavoursome enough to eat just as it is.   But if you want to crank up the volume a little add some clementine icing (see below), or bash up a No Added Sugar plain chocolate bar into large-ish pieces and add it to the cake batter before you cook it.  Clementines and dark bitter chocolate together are a great flavour combo.

For the icing:

Whizz another cooked clementine until well chopped.  Heat in a pan with a sheet of gelatine until it has melted and blended in well.
Mix into 200g of Mascarpone cheese.
Add 5 drops of liquid stevia and mix well.