Monday, 2 May 2011

Gluten free you say?

A friend of a friend asked for an almond meal cake recipe and here is my favourite - Nigella's clementine cake. Sorry I don't have a picture to post, but its a super easy cake and you can't go wrong. To top it off it is gluten free and fat free (the good fat from the almonds does not count!!!) - so if you're going to have cake, this is as indulgent as you can get without the guilt!

I wouldn't call it a cake you make on a budget as it uses 6 eggs and ground almonds which aren't the cheapest ingredient on the block, but it is a rich moist cake that you can make a day ahead and tastes absolutely gorgeous. :)


4 -5 clementines (about 375 g total weight)
6 eggs
225 g sugar
250 g ground almonds
1 heaped teaspoon baking powder


1. Put the clementines in a pan with some cold water, bring to the boil and cook for one and a half to two hours. Drain and when cool, cut each in half and remove the pips. Put the clementines in a blender/food processor, skin, pith, fruit and all and give them a quick blitz.

2. Preheat the oven to gas mark 5/190 degrees celsius and grease and line a 21cm round cake tin.

3. You can then add all the remaining ingredients to your blender/food processor and blitz or you can beat the eggs by hand, add the sugar, ground almonds and baking powder and mix well and finally add the pulped blitzed clementines.

4. Pour the cake mixture (it is a pouring consistency) into the prepared cake tin and bake for approximately an hour or until a skewer inserted into the center comes out clean. You may have to cover the tin with foil after 40 minutes to prevent the top of the cake from burning.

5. Remove when done and leave to cool on a wire rack but in the tin. When the cake is completely cool, take it out of the tin. This cake tastes even better the day after it is made and is incredibly moist.


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