Clementine & blood orange cake

I don’t know about you but I’m sad citrus season is almost over! Don’t get me wrong - spring is the most exciting time of the year but winter does have its perks, food wise obviously.

So I’m finding all the ways to enjoy citrus fruits while they’re still around. Join me in doing the same!

I made this incredibly easy and allergen friendly cake made with just a handful of ingredients and based on Nigella Lawson‘s clementine cake but tweaked to make it slightly more nutritious. It features tiger nuts and almonds (you could use either or), coconut sugar and monk fruit (you could use either or), clementines, eggs baking powder, and blood oranges. THAT’S IT!

It’s GF, DF, RSF, PALEO and you can easily make it low carb, keto and nut free! And it tastes even better the day after, so this is a great recipe to prepare ahead.

Ingredients

• 400 grams clementines

• 1 blood orange, thinly sliced

• 6 large eggs

• 225 grams coconut sugar (or allulose or monk fruit if you want to keep it low carb and keto friendly) and 1tsp for dusting the springform*

• 125 grams ground almonds**

• 125 grams ground tigernuts**

• 1tsp baking powder

• 1tsp of coconut oil or butter to grease the springform

*I used 100 grams of coconut sugar and 125 of allulose to keep it low sugar but not entirely sugar free

**If you only have almonds or tigernuts on hand, you could use 250 grams of one or the other instead of a mixture. To keep it low carb, opt for almonds.

Instructions

1. Boil the clementines in a pan with water, partially with the lid on and cook for 2 hours. Drain, cool and cut each clementine in half and remove the pips. Add the clementines (skins, fruit and all) to a food processor or blender and give a quick blitz. Peel the blood orange and cut into thin slices.

2. Preheat the oven to gas mark 190ºC/375ºF. Grease a 20cm/8 inch springform tin and dust with 1 tsp of coconut sugar or granulated sugar replacement. Place the sliced blood orange on the bottom of the tin.

3. Add all the other ingredients to the food processor and mix. If you’re using a blender, beat the eggs by hand. If you’re not using a food processor or blender, beat the eggs by hand and then add the sugar, almonds / tigernuts and baking powder. Mixing well and then add the clementines.

4. Pour the mixture into the tin and bake for an hour, or until a skewer comes out clean. You might need to loosely cover with baking paper after about 40 minutes, so the top doesn’t burn. Remove from the oven and leave to cool, on a rack, but in the tin. When cold, take it out of the tin and turn it upside down so the blood orange is on top. If it comes out a bit wobbly, you might need to slice a bit off the bottom.

5. Enjoy immediately or the day after (it’s even better the day after, so this is a great recipe to prepare ahead).