342 kcalClementine Cake
195 min serves 8
VegetarianGluten-FreeDairy-Free
11gprotein37gcarbs19gfat
Ingredients
- •5 clementines
- •6 eggs
- •200 grams sugar
- •250 grams ground almonds
- •1 teaspoon baking powder
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Method
From foodista.com — read the original
- Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
- Drain and, when cool, cut each clementine in half and remove the pips.
- Mix and pulse the clementines to a pulp- skins, pith, fruit and all. Preheat the oven to gas mark 5/375°F. Butter and line a 21cm Springform tin.
- Beat the eggs and add the sugar, almonds and baking powder.
- Mix well, adding the pulped oranges.
- Butter and line a 21cm Springform tin.
- Pour the cake mixture into the prepared tin and bake for an hour or until baked (when a skewer will come out clean). Cover the top with foil or greaseproof paper after about 40 minutes to stop the top burning.
- Remove from the oven and leave to cool, in the tin. When the cake's cold, take it out of the tin.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com