Clementine and Almond Cake
Serves: 10
Ingredients
To make Clementine and Almond Cake, you'll need:
- 300g clementines
- 6 large eggs
- 5 tbsp. Triple Zero sweetener
- 150g almond flour
- 150g self-raising flour
- 2 tsp. almond extract
- 1 tsp. baking powder
Method
- Preheat the oven to 180°c/Gas Mark 4.
- Place the peeled clementines in a saucepan.
- Add just enough water to cover the clementines and bring to the boil.
- Lower the heat and simmer for 25 minutes until tender.
- Then chop up the clementines and remove the seeds.
- Place the stewed clementines in a blender and whizz until smooth.
- Grease a 7-inch loose-bottomed tin with butter and line it with baking paper.
- Using an electric whisk, beat the eggs for a few minutes until they are light and frothy.
- Add the Triple Zero sweetener, stewed clementines purée, almond flour, self-raising flour, almond extract and baking powder and beat for 3 more minutes.
- Pour this mix into the cake tin and bake for 50-60 minutes. To check if the cake is cooked, poke a cocktail stick (or something similarly long and thin) into it. If the stick comes out clean, the cake is cooked.
- Remove the cake from the oven, allow it cool, then remove it from the cake tin and serve.
Nutritional Facts (Per Serving)
Calories 195 | Total Fat 10g | Saturated Fat 1.6g | Carbohydrates 20g | Fibre 2.3g | Protein 7g
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