>This moist and flavoursome cake is best made with tiny seedless clementines or satsumas. It contains no fat and no flour and is really a souffle in essence, but it is delicious eaten cold and even better the next day.
Clementines 7or 8
Ground almond 250g
Bicarbonate of soda 1 tsp
First rinse the clementines and put them whole in a pan, just covered with water.
Put on low heat and let it simmer for about 2 hours – remember to check the water level!
Drain and cut up the fruit, removing pips if there are any – I choose the seedless variety for this cake.
Puree the fruit in a food processor. Reserve.
Preheat the oven to 180°.
Line and oil a cake tin. Take one with deep sides because this cake will rise.
Separate the eggs and whip the whites with a pinch of bicarbonate until they make soft peaks.
Beat the yolks, almond powder and sugar together. Add the rest of bicarbonate. Add the clementine puree.
Blend the whites in that mixture, being careful to fold them in without breaking them.
Optional : Add a Tbsp of rum or orange liqueur if you wish.
Bake for 45 min. Cover with some foil half-way through if the top is colouring too quickly.
It should rise like a souffle and remain both light and airy even after it has cooled down.
This makes a delicious sunday lunch pudding. It is full of the clementines flavours and packed with a gloopy syrup that contains a fair share of vitamin C plus some energizing essential oil from the clementines skin itself. Perfect for anybody who doesn’t enjoy flour or is gluten intolerant.
This cake was inspired I believe by a recipe from Nigella Lawson that I tore from a magazine years ago.
I never throw away a recipe!
|Our Easter lunch pudding|