The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
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
4 eggs
100g melted butter
4 tbsp sweetener *
200g almond flour
1 tsp baking powder
1 tsp vanilla essence
2 tsp orange essence
1 tsp lemon juice
Pinch of salt
*Natural sweetener options could include xylitol, erythritol, allulose. I used allulose. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
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, sweetener, orange essence, vanilla essence, lemon juice and butter to the clementines and whizz.
In a a bowl mix the almond flour, baking powder and salt together. Add to the mixture and whizz some more.
Pour the batter into a 23cm tin lined with baking paper
Bake at Gas Mark 4 – 350F/180C for 25 minutes. Check if its cooked by poking a knife in the middle. If it comes out clean its ready. If you need to cook a little more, you may need to cover with foil to avoid over-browning.
Let it 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.
