Flourless Clementine Mint Cake
Author: Thas
Recipe type: Dessert
Serves: 6
- Clementine orange- 2
- Eggs- 3
- Ground almond or almond meal- 1⅛ cups
- Powdered sugar- ½ cup
- Baking powder- ½ tsp
- Salt- ¼ tsp
- Mint leaves- 6 (optional)
- Butter, melted- to grease the pan
- Double the ingredients to make a large cake, if so use 9 inch springform pan.
- Preheat oven to 350 F or 176 degree Celsius.
- For making this cake, use springform baking pan. I used 6x 2-3/4 inch pan as this is a small cake.
- Line the bottom of the pan with a parchment paper, generously grease the pan and parchment paper with butter.
- This cake is very moist so don't forget to grease the pan.
- Place the whole clementines into a pot and cover it with water, bring it to a boil and simmer it for 45 minutes till the clementines turn tender.
- Remove the clementines from water; peel off the skin, discard the seeds, just save the fruit.
- Grind the fruit in a blender without adding water to a smooth puree, keep aside.
- I didn't use the skin as it will make the cake taste bitter.
- In a large bowl, beat the eggs using an electric hand mixer till very smooth.
- Add the powdered sugar, and beat it.
- Add the ground almonds, clementine puree, baking powder, salt and mint leaves, beat for a couple of minutes till well incorporated.
- Pour the cake batter into the pan and bake for 50 minutes or till a fork inserted into the center of the cake comes out clean.
- Let the cake cool in the pan.
- Unmold the pan, if some parts of the cake clings to the pan gently run a knife through the sides of the pan.
- Slice it and serve immediately or chill it.
- If you want you could sprinkle the cake with powdered sugar before serving.
- Enjoy the refreshing and light taste of this cake.
If you don't have clementines, use orange instead.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/flour-less-clementine-mint-cake-gluten-free/
3.5.3251