Clementine Cake
A nut free version of a classic Clemetine Cake
Ingredients
- 1 lb. Clementines (about 5 total) whole, and washed (Orangic if possible)
- 6 Eggs at room temperature
- 1 tsp. Baking Powder
- 3/4 cup Coconut Flour
- 1 cup Granulated Sugar
Instructions
- Place whole clementines in a medium pot of cold water over medium high high to boil.
- Cover and simmer for 2 hours. Periodically check to make sure there is still water in the pot, and add some more if need be.
- Turn off the heat and allow to cool for at least 20 minutes.
- Preheat the oven to 375 F and lightly grease two 6 inch spring form pans; set aside.
- In a large blender or food processor, puree the clemtines (whole works just fine, or you can quarter them and pluck out seeds if your variety has them).
- In a large bowl, use an electric mixer on high to beat together eggs and sugar until the consistancy is thick, and increased in volume. The consistancy should resemble a slightly runny cake batter.
- Gently fold in the dry ingredients, followed by the pureed clementines.
- Divide the batter equally between the two cake pans and bake for 20 minutes. Cover the cakes with aluminum foil, reduce the oven temperature to 350 F Degrees, and continue cooking for 10-15 minutes or until the edged are a golden brown and a skewer placed in the center of the cake comes out clean.
- Allow the cake to cool completley. Right before serving, top with powered sugar and fresh berries or sliced clementines with a sprig of mint.
Notes
This cake is even better the day after baking. If you plan to make it ahead of time, allow the cake to cool. Cover the cake and place it in the refrigerator over night. The following day, allow the cake to come to room temperature, and then top with powdered sugar just before serving.