Lovely hues of fall; this is what the batter is reminiscent of. Deep shades of orange bring out the colors and flavors of this lovely dense, moist delectable cake. It is made sans glutens and only with natural, Paleo friendly ingredients. If you’re die-hard Paleo and concerned about the small amount of baking powder, simply omit it. No worries, it’s plenty sweet, but friendly sweet. Ingredients, essences and aromas kissed by the sun 🙂
13 oz clementines (approx. 3 medium-sized ones)
6 large eggs
1 ¼ cups coconut palm sugar or 1 cup of honey (if not on Paleo you may use equal amounts of superfine, regular or cane sugar.)
2 ¼ cups almond meal flour
1 tsp salt
1 tsp ground cardamom
1 teaspoon baking powder
Put clementines in a pan with cold water, bring to a boil and simmer for 2 hours. Drain. When cool, cut each clementine in half and remove the seeds. Place clementines – skins, pith, fruit and all – and give a quick buzz in a food processor or mixer.
Preheat oven to 375º Butter and line a 8” Springform pan. Add remaining ingredients to the food processor or bowl mixing well, finally adding the pulped oranges and mix until combined.
Pour the cake mixture into prepared pan and bake for an hour or when a skewer comes out clean; you’ll probably have to cover with foil after about 40 minutes to stop the top burning. Remove from oven and cool in pan on a wire rack. When the cake’s cold remove from pan. Leave, plain if you are “Paleo” or dust with powdered sugar or use a glaze of Clementine juice with some powdered sugar.