How to make ZestyClementine Cake
Prep
time: 10 minutes | Cook time: 2 hours | Serves 12
14 ounces (397 g) whole clementines, with skin
Low-fat cooking spray
Scant ½ cup honey
3 tablespoons olive oil
5 eggs
3 cups ground almonds or almond flour
1½ teaspoons baking powder
Low-fat cooking spray
Scant ½ cup honey
3 tablespoons olive oil
5 eggs
3 cups ground almonds or almond flour
1½ teaspoons baking powder
1. Place the clementines in a pan, and cover with
water. Weight down
with a smaller pan lid so that the clementines stay submerged in the
water. Bring to a boil, lower the heat, and cook for 45 to 60 minutes,
until they are very tender. Drain and let cool. When cool, cut in half
and remove any seeds.
with a smaller pan lid so that the clementines stay submerged in the
water. Bring to a boil, lower the heat, and cook for 45 to 60 minutes,
until they are very tender. Drain and let cool. When cool, cut in half
and remove any seeds.
2. Preheat the oven to 350ºF (180ºC). Line the
bottom of a 8½-inch
springform pan with parchment paper and spray the sides with low-fat
cooking spray.
springform pan with parchment paper and spray the sides with low-fat
cooking spray.
3. Place the cooked clementines in a food
processor and blend until
smooth.
smooth.
4. Add the honey, olive oil, and eggs, and pulse
to combine.
5. Mix the ground almonds with the baking powder,
add to the
clementine mixture, and pulse until just mixed—do not overprocess.
Pour the mixture into the prepared pan and bake for 50 minutes, or
until the cake is well-risen, golden, firm to the touch, and a skewer
inserted into the center of the cake comes out clean. Cover the top of
the cake with foil or parchment paper if it starts to brown too much
(check after 30 minutes).
clementine mixture, and pulse until just mixed—do not overprocess.
Pour the mixture into the prepared pan and bake for 50 minutes, or
until the cake is well-risen, golden, firm to the touch, and a skewer
inserted into the center of the cake comes out clean. Cover the top of
the cake with foil or parchment paper if it starts to brown too much
(check after 30 minutes).
6. Let cool in the pan, then turn out to serve,
and cut into thin
wedges. Decorate the top with a few slices of fresh clementine if
serving on the same day. Use candied or dried clementine if storing for longer.
wedges. Decorate the top with a few slices of fresh clementine if
serving on the same day. Use candied or dried clementine if storing for longer.
Per
Serving
calories: 270 ; fat: 20g ; protein: 9g ; carbs: 15g ; fiber: 2g ; sugar: 11g ; sodium: 135mg
calories: 270 ; fat: 20g ; protein: 9g ; carbs: 15g ; fiber: 2g ; sugar: 11g ; sodium: 135mg