This easy Clementine cake is a little different from the usual kinda cakes I make. It uses Clementines, as in the whole thing. Yep, that’s peel, pith, the lot. All the parts of the fruit you don’t normally use, we’re going to use them in this recipe. And the resulting cake is nothing short of spectacular!
Course: Baking
Cuisine: Clean Eating
Keyword: Clementine cake
Servings: 8People
Author: Stephanie
Ingredients
4Clementines Whole, seedless
6MediumEggs
½CupMaple syrup
1¼CupGround almonds
¾CupFlour Einkorn, buckwheat
1tspBaking powder
Instructions
Heat the oven to 180°
Line a 6 inch deep cake tin
Boil your Clementines for 1.5 - 2 hours. The Clementines will be intact mostly, but super soft and have lost much of the bright color
In a food processor, blend the Clementines until smooth. Transfer to a large mixing bowl
Add the eggs and the maple syrup and combine
Add the flour, ground almonds and baking powder, mixing to combine but not over mixing it
Bake for 1 hour until a skewer stuck into the middle comes out clean