Cracking Clementine and Ginger Cake (Gluten and Dairy Free)
For me, the humble clementine (tangerine? satsuma? mandarin? what's the difference???) is the perfect snack at this time of year but since I've been very busy recently I had almost a full packet of them uneaten and needing to be used up and so this recipe was born.
Quite frankly, this is one of, if not *the* easiest cakes to make in the whole wide world. Aside from a bit of waiting, which you can fill with whatever you want, this cake just needs the blitz of a food processor and that. is. it. What's more it just so happens to be gluten and dairy free so it's lighter on the belly and perfect for any of your friends with allergies!
Cracking Clementine and Ginger Cake (Gluten and Dairy Free)
Serves 8
approx. 375g peeled clementines (or satsumas or tangerines or even oranges)
6 large eggs
225g sugar
250g ground almonds
1 teaspoon baking powder (gluten free if you want the cake to be!)
1 tsp ground ginger
Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours, topping up the water if it starts to boil dry. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course).
Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch Springform tin. Then add all the other ingredients to the food processor and mix well. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.
Quite frankly, this is one of, if not *the* easiest cakes to make in the whole wide world. Aside from a bit of waiting, which you can fill with whatever you want, this cake just needs the blitz of a food processor and that. is. it. What's more it just so happens to be gluten and dairy free so it's lighter on the belly and perfect for any of your friends with allergies!
Cracking Clementine and Ginger Cake (Gluten and Dairy Free)
Serves 8
approx. 375g peeled clementines (or satsumas or tangerines or even oranges)
6 large eggs
225g sugar
250g ground almonds
1 teaspoon baking powder (gluten free if you want the cake to be!)
1 tsp ground ginger
Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours, topping up the water if it starts to boil dry. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course).
Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch Springform tin. Then add all the other ingredients to the food processor and mix well. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.
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