No Flour Clementine Cake
[[ recipeID=recipe-8kdimh8vj, title=No Flour Clementine Cake ]]
No Flour Clementine Cake
A beautifully aromatic, dense and moist cake that keeps well (in fact I find it better after a couple of days) that is equally good with a cup of tea or served as a pudding with a dollop of crème fraiche and grated zest.
*If you don’t have a food processor you can mash the clementines by hand. Then beat the eggs, add the dry ingredients and mixing well before finally stirring through the pulped clementines.
Servings: 6
Keywords:
- Prep Time: 2 hours 30 mins
- Cook Time: 1 hours 0 mins
- Total Time: 3 hours 30 mins
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Ingredients
- 375 g clementines (around 4)
- 6 large eggs
- 225 g caster sugar
- 250 g ground almonds
- 1 tsp baking powder
- Icing sugar (optional)
- Juice of 1-2 lemons
Instructions
- Put the clementines in a large saucepan with cold water and bring to the boil and boil for 2 hours – topping up with boiling water from the kettle to as you go to keep the fruit covered. Drain and cool.
- Once the clementines have cooled cut them in half, removing any pips and put them in a food processor (skin and all) and give them a blitz.
- Preheat the oven to 190c/ 170c fan / gas mark 5 and butter and line and 8” springform cake tin.
- Then add all of the other ingredients to your food processor and blitz.
- Pour your liquid gold cake mixture into your prepared tin and bake for 40 minutes, when you will want to cover with a piece of baking parchment or tin foil, before continuing to bake for another 20 minutes or so, until a cake skewer comes out clean.
- Remove from the oven and leave to cool on a cooling rack in the tin.
- You may wish to make a glacé icing with icing sugar and lemon juice to drizzle over your cake, but it’s a matter of taste.