Flourless Clementine Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Because people who are gluten-free can still have their cake and eat it too.

Or so I like to tell my gluten-free cousin and aunt.
This cake was perfect for them since it's flourless. But it was perfect for gluten-eating me, since it used up a glut of in season clementines that I had lying around.
I know that yesterday on Instagram, I teased you with an eggless chocolate cake and an addictive chocolate sauce but first a recipe that uses plenty of eggs but no flour. Because we have to cater to the flourless amongst us too.

I know that for many people, the word 'flourless' may put them off when they see a cake. I, however, jump at the chance to bake without flour more often. You see, many of us always complain about cakes being too dry. Well this Clementine Cake is anything but dry.

Held together by that gluten-free favourite, ground almonds and plenty of eggs, this cake is super moist. As the original author said, there is no need for a sauce or syrup with this cake. By itself, in all its citrus glory, it is perfection.

A Simple List of Ingredients:

1. Clementines
2. Eggs
3. Caster Sugar
4. Ground Almonds
5. Baking Powder

Bismillah, let's begin!

To make the cake, take 375 grams Clementines. For me, this was 7 because mine were on the smaller side. The original recipe used approx. 3.

Scrub the fruit well under the tap and then place them into a large saucepan.

Cover with cold water.

Pop onto a high heat.

And, bring to the boil.

Then, reduce the heat to the lowest and simmer for 2 hours. I know it sounds crazy but this boiling will soften the fruit and allow us to use all of it (even the peel) in the cake.

Keep checking it every now and then because you may need to top up the water.

After the fruit has boiled away for 2 hours, drain away the water.

Random side note: I've seen similar recipes where people actually put sugar and whole spices (cinnamon + cardamom) into the water while it's boiling. The water kind of turns into a spiced syrup which is poured over the cake at then end. Extra flavour. Genius.

Let the clementines cool slightly and then slice each one half. Remove the pips or stones.

Just feel through each half for those pesky pips.

Don't you hate it when you get a pip in your juicy clementine? Super annoying.

Next, grab a food processor or blender.

And, throw in all the softened clementine halves. Skins and all.

And, blend until smooth. Set aside.


Next, grease and line an 8 inch or 21 cm deep cake tin.
Pre-heat the oven to 190C or Gas Mark 5.

Now, to make the cake batter, take a large mixing bowl.


And, 6 large Eggs.

Crack each egg into a separate bowl and then pour into the mixing bowl.

Take a whisk.

And, whisk them up!

Next, measure out 225 grams Caster Sugar.

And, add it to the eggs.


Next, the ground almonds.

Measure 250 grams Ground Almonds. Don't be like me guys, use a bigger bowl.

Add in the ground almonds.

Finally, 1 teaspoon Baking Powder.

Throw it in.

And, whisk together to form a batter.

Then, take your blended clementines.

And, whisk them in too.

Grab your prepared cake tin.

And, carefully pour in your cake batter.

Bake for 1 hour. Cover with foil at 40 minutes to stop the cake top from burning.

My oven shelf was a little bit too higher hence some of the sides burnt a little.

But with a little trimming, the cake was fine!

Give the top a dusting of Icing Sugar.

Pop the kettle on.

And, get munching!

Full Written Recipe:

Flourless Clementine Cake

Adapted from a recipe by Nigella Lawson

Prep Time: About 3 hours

Bake Time: About 1 hour

Serves: 8 people

Ingredients

375 grams Clementines (for me, this was 7)

6 large Eggs

225 grams Caster Sugar

250 grams Ground Almonds

1 teaspoon Baking Powder

Icing Sugar, to dust

Method

Scrub the clementines well under the tap. Place in a pan and cover with cold water. Bring to the boil and then simmer for 2 hours.

Drain away the water and leave the fruit to cool. Then, slice in half and remove any pips.

Put the clementines in a food processor and blend to smooth.

Pre-heat the oven to 190C or Gas Mark 5. Grease and line an 8 inch or 21 cm deep cake tin.

Place the eggs in a bowl and whisk. Then, add the ground almonds, caster sugar and baking powder. Whisk again. Add in the blended fruit and whisk again.

Pour the batter into the tin and bake for 1 hour. After 40 minutes, cover with foil to stop the top from burning.

Leave to cool completely and then remove from the tin. Dust with icing sugar and serve!

This Time One Year Ago:

Cinnamon Cake with Chocolate Orange Icing

This Time Two Years Ago:

Strawberry and Kiwi No-Bake Cheesecake

Keep me in your duas, please,

Wasalaam!