Clementine Cake

Clementine Cake Clementine Cake Super-moist and full of the holiday flavours of clementine, poudre douce and almonds.
Super-moist and full of the holiday flavours of clementine, poudre douce and almonds.
  • 60 min prep
  • 120-150 minutes
  • 230 calories
  • $1.00
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 12 servings
  • 4-5 unpeeled clementines
  • 6 eggs
  • 1 C + 2 Tbsp (280 ml) sugar
  • 2 1/2 C (625 ml) ground almonds
  • 1 Tbsp (15 ml) Poudre Douce, or Gingerbread Spices
  • 2 tsp (10 ml) Baking Powder

Preparation


 
  • Place unpeeled clementines in Pasta Pot. Cover with cold water and bring to a boil. Cook for 1 – 1 1/2 hours. Drain and cool.
  • Cut each clementine in half and remove seeds.
  • Preheat oven to 375° F (190° C).
  • In a food processor or by hand, finely chop clementines, peel on. Set aside.
  • In a large mixing bowl, beat eggs. Add sugar, almonds, Poudre Douce and Baking Powder. Mix well, then add clementines.
  • Pour mixture into a greased srpingform pan and bake for 1 hour, or until a toothpick inserted into the centre comes out clean. (Cover the cake with foil after 40 minutes to prevent top from burning.)
  • Remove from oven and leave to cool in pan on cooling rack.
Nutritional Serving Size
Calories 230
Fat 14 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 105 mg
Sodium 80 mg
Carbohydrates 24 g
Fibre 4 g
Sugar 19 g
Protein 8 g

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Poudre Douce
Baking Powder