Whole Organic Clementine Cake
Small, spotted, not uniform? Perfect: they go into the cake whole.
- Prep time: 130 minutes
- Cook time: 60 minutes
No peeling or careful zesting here. The organic clementines cook whole, then get blended with their skin, and the whole thing becomes a moist, fragrant cake with no flour or butter. It's the perfect recipe for organic fruit that's not the right size for the shelves: on the inside, nothing changes.
Ingredients
Recipe steps
Cook the fruit whole
Place the organic clementines in a pot of cold water, bring to a boil, partially cover and let simmer for 1.5 to 2 hours, until very tender. Drain and discard the water. You can do this the day before.
Blend
Let cool, cut them in half and remove the seeds. Blend them whole (skin, flesh, everything) into a rough purée.
Prepare the oven and pan
Preheat to 170°C fan (180°C conventional). Butter and line a 20-21 cm pan.
Mix
Add the eggs, sugar, almond flour and baking powder to the purée, until you get a smooth batter.
Bake
Pour into the pan and bake for 45 minutes to 1 hour, until a knife comes out clean. If the top browns too much, cover with aluminum foil after about 40 minutes.
Be patient
Let cool completely in the pan before turning out.
Serving suggestions
Plain with tea or coffee, or as dessert with a spoonful of crème fraîche, yogurt, berries or a drizzle of melted chocolate.
Tips and variations
- Replace one or two clementines with a lemon for extra zing.
Anti-waste tips
Freeze the purée. If you cook more clementines than needed, freeze the purée in portions. It can be used as a base for another cake, or mixed into yogurt.
Slices freeze well. Cut leftovers into slices and freeze them: the cake keeps for about 3 months in the freezer. Just take out a slice the night before.
Don’t waste the crumbs. Crumble leftovers into a glass with yogurt and berries, or use them as a crumble base.
