When I first saw Nigella Lawson make this gluten free cake I was floored, it looked so easy yet I had a feeling she just made it look easy. It really is that easy. The only thing you need is TIME. Typically, this cake is made during Christmas time but I feel it's a perfect spring-time cake to serve with Easter dinner or even on a week night, like I did. Give it try you will be so happy you did.
Ingredients
- 4-5 about 1 lb Clementines
- 6 eggs
- 1 cup + 2 tbsp sugar
- 2 1/3 cups almond flour or ground almonds
- 1 heaping tsp baking powder
Instructions
- Put the clementines in a pot of cold water (make sure the water covers the clementines), bring it to boil, and cook for 2 hours. Drain the clementines and let them cool completely. Cut the clementines in half and remove all the seeds. In a food processor place the whole clementine (skin, pith, and fruit) and chop.Preheat the oven to 375° butter and line a round 8-inch spring form pan.Meanwhile, in a large bowl beat the eggs, add the almond flour, baking powder, sugar and stir together. Add the chopped clementines and stir by hand until smooth.Pour batter into the cake pan and bake for anywhere between 45-60 minutes. Check it with a toothpick inserted in the middle, if it comes out clean the cake is done. (Check the cake after 30 minutes and tent the cake with foil to avoid burning.) Remove cake from the oven and let it cool completely in the pan then take it out of the pan. This cake can be made with lemons or oranges as well. If you use lemons make sure to increase the sugar to 1 1/4 cups and you can add a glaze (powder sugar and lemon juice and a little water).HAPPY EATING!!
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