Clementine cake Recipe
Super easy to make, flavorful and divinely moist cake.
Ingredients
- 4-5 clementines (about 375 g total weight)
- 6 eggs
- 200 g sugar
- 250 g ground almonds
- 1 heaped tsp baking powder
Directions
1.
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.
2.
Mix and pulse the clementines to a pulp- skins, pith, fruit and all.
3.
Beat the eggs and sugar.
4.
Add almonds, baking powder and pulped clementines. Mix well.
5.
Pour the cake mixture into the buttered and lined 26 cm springform tin and bake for an hour or until baked (when a skewer will come out clean).
6.
Cover the top with foil after about 40 minutes to stop the top burning.
7.
Remove from the oven and leave to cool, in the tin. When the cake's cold, take it out of the tin and decorate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 8 servings | |
| Calories 238 | |
| Calories from Fat 82 | 34% |
| Total Fat 9.59g | 12% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 204mg | 9% |
| Potassium 203mg | 6% |
| Total Carbs 33.59g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 30.18g | 20% |
| Protein 7.15g | 11% |
