This can be the easiest cake you can bake, and I can assure you that the scope of making mistake is very less. Aside from the hands-off two hours the clementines need to cook and the quick removal of the seeds, the pureeing and mixing is done in your food processor. Baking the clementine almond batter in a Bundt pan shortens the baking time.
Clementine and Almond Bundt Cake
Make this delicious bundt cake with clementine and ground almonds, sweetened with coconut sugar. This cake recipe gluten free and dairy free.
What You Need...
What you need to do...
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In a saucepan, cover the clementines with water and bring them to the boil. Lower the heat and simmer gently for two hours.
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Drain the clementines, set aside and let it cool down. Once they are cool, cut them open and remove any seeds. Puree them in a food processor, peels and all, until smooth.
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Preheat your oven to 350F (180C) and prepare a Bundt tin (or a 8" (20cm) diameter round round cake tin).
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Add in the eggs, almond flour , sugar, baking powder and salt to the food processor and blitz with the clementine puree until smooth.
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Pour the batter into you prepared Bundt pan and bake for 45-50 minutes or until a wooden skewer inserted into the center of the cake comes out clean.
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Check the color of the cake as it bakes and cover it with kitchen foil if it starts browning before it is cooked through.
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Remove the cake from the oven and place the tin on a wire cooling rack. Allow the cake to cool in the Bundt pan for 10 minutes, before turning it out onto the wire rack to cool completely before serving.
