I recently discovered this recipe and tried it out and altered it a bit. This cake has a different texture to normal sponges as it is made from almond flour, but it is delicious especially as an afternoon tea cake with a bit of creme fraiche or homemade ice cream. In this recipe i have used clementines however you can use blood oranges which are my favourite.
Note - If you don't have almond flour at home but you have ground almonds just blend them up to make a flour.
370g Clementines - around 5 small clementines
6 whisked eggs
220 coconut sugar
1tsp GF baking powder
260g almond flour
- Heat the oven to 180℃, gas mark 4.
- Line a cake time with parchment paper on the bottom.
- Put a saucepan with water to the boil and add your clementines when the water is boiling. This needs to simmer for at least 50 mins so that the clementines are completely soft.
- Once soft remove the clementines and leave them to cool down.
- In a bowl add your coconut sugar, almond flour and baking powder and set aside.
- Whisk your six eggs together with a fork so they are ready.
- Once the clementines have cooled, whisk them up in an electric whisk. Make sure you leave the skin on them as it really helps with the flavour in this cake.
- Add the dry ingredients and the eggs to this mixture and whisk by hand or by electric whisk until fully combined.
- Pour the cake mixture into the tin and bake for 45-50 mins, checking on it after 45 mins. Use a skewer to see if the cake is done, if it comes out clean then the cake is ready.
- Remove from the oven when done and allow to cool. When taking the cake out of the tin be careful as it can be fragile.
- Once cooled, sprinkle some icing sugar for decoration if desired and enjoy.
This cake will last for a few days. Enjoy x