Ingredients4 clementines (about 13 oz)
6 large eggs
1/2 cup erythritol + 1/2 cup granulated Splenda OR 1 cup Swerve sweetener OR for a regular not-low-carb version, you can also use 1 cup granulated sugar
2 1/4 cups of ground almond meal (or 9oz of almonds finely ground)
2 teaspoons pure almond extract
1/2 teaspoon kosher salt
1 heaping teaspoon baking powder
Directions
Place the clementines (pierce 3-4 times with knife) in a microwave bowl and cover with water. Microwave about 5-7 minutes until very tender. Remove from water, then chop and remove seeds. I leave seeds. Add the remaining boiled clementine (everything but the pits) to a food processor or blender and puree until smooth.
Preheat oven to 350 degrees. Butter and line with parchment paper a spring form baking pan (this is a sticky cake; you NEED a spring form pan). Watch your time, if your oven runs hot cook for at least 10 min under as gluten free baked goods come out too solid if over cooked.
In a mixer with a whisk attachment, beat the eggs for 3-5 minutes until very light and frothy. Or you can just whisk! Add the sweetener or sugar, clementine puree, ground almonds, almond extract, salt, and baking powder and beat again for 5 more minutes until very light. Pour into the prepared baking pan and bake 50 minutes to 1 hour or until set. Let cool in the pan, then unmold and serve. I sprinkle with sliced almonds. You can also sprinkle with some powdered sugar before serving, but it's good without.
Place the clementines (pierce 3-4 times with knife) in a microwave bowl and cover with water. Microwave about 5-7 minutes until very tender. Remove from water, then chop and remove seeds. I leave seeds. Add the remaining boiled clementine (everything but the pits) to a food processor or blender and puree until smooth.
Preheat oven to 350 degrees. Butter and line with parchment paper a spring form baking pan (this is a sticky cake; you NEED a spring form pan). Watch your time, if your oven runs hot cook for at least 10 min under as gluten free baked goods come out too solid if over cooked.
In a mixer with a whisk attachment, beat the eggs for 3-5 minutes until very light and frothy. Or you can just whisk! Add the sweetener or sugar, clementine puree, ground almonds, almond extract, salt, and baking powder and beat again for 5 more minutes until very light. Pour into the prepared baking pan and bake 50 minutes to 1 hour or until set. Let cool in the pan, then unmold and serve. I sprinkle with sliced almonds. You can also sprinkle with some powdered sugar before serving, but it's good without.
Enjoy!
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