I got the opportunity after what seems to be years, to go to the book shop all by myself this week. It’s amazing how the little things in life change after you’ve had a baby. I never thought I would miss going to the movie theater or to the book shop, but I do. With baby #2 due in a couple of days, I decided to take a day for myself and do the things I enjoy the most. I got an appointment at the salon, to get my haircut, and went to Barnes and Noble for a quiet time with books. It was a blissful couple of hours. As is usual, I went and perused the cookbook section, and picked up Nigellissima – the new cookbook by Nigella Lawson.
I love Nigella’s recipes, because they are so simple and adaptable. This Clementine cake is one such recipe(not from the Nigellissima cookbook). Based on what I have seen on her shows, Nigella has someone who is gluten intolerant in her circle of friends, and so you can find quite a few recipes that use almond meal in her shows and in her cookbooks. I tweaked her recipe, to eliminate the usage of refined sugar and used sugar substitute in its place. The result was an awesome moist orangey cake, that I had trouble keeping my hands off of.
5 small clementines(about 1 pound in weight)
6 large eggs
1 cup sugar substitute of choice(I used Splenda)
2 1/3 cups ground almonds(almond meal or almond flour, I have used almond meal)
1 heaping teaspoon baking powder
a pinch salt
Place the clementines in a saucepan and cover with enough water. Place on the stove and bring this to a boil. Reduce heat to a simmer and cook until the fruit turns soft, about 30 -45 minutes. Let cool completely. Remove the clementines and puree using a food processor or blender. This step can be done ahead of time. I recommend it. I actually made double the recipe of the clementines, pureed each batch separately and used one part for this cake, the other part is sitting in the freezer for another cake of the same kind, or some other application.
Preheat the oven to 350 degrees F.
Butter and line a 9 inch cake pan with parchment paper. Lining with parchment is important, as almond meal tends to be sticky.
In a large mixing bowl, beat the eggs until pale and frothy. Add in the sugar substitute and beat again until light yellow colored. Add the ground almonds, baking powder, salt and the clementine puree. Mix to combine and pour into the prepared pan.
Bake in the preheated oven for 45 minutes to an hour, until a tester inserted into the center of the cake comes out clean. Let the cake cool completely. Dust with powdered sugar substitute and serve.
Verdict: This was an amazingly moist cake with beautiful citrusy undertones from the clementines. I was a bit skeptical about cooking the clementines first, but it turned out really flavorful. The flavors masked any aftertaste from the usage of sugar substitute and when I offered this cake to people and said it was sugar free and butter free, they found it hard to believe. A great recipe that started out my baking adventures with almond meal and almond flour.
Sending this delicious cake to:
– My bowl of snack, event by Jagruti.
– Lets cook with Citrus Fruits
– Healthy me and Healthy Us event, series by Priya.
– Whats with my cuppa 2
– Spotlight: Summer fruits event