There are absolutely no people, who would not like this cake. It is totally gluten-free, surprisingly. And still super delicious!
Moist and semi-sweet, works really well with a spoonful of vanilla ice-cream.
Ingredients:
- 5-6 clementines
- 6 eggs
- 1 cup sugar
- 250 g grounded almonds
- 1 tsp baking powder
Procedure:
- Pour cold water into a pot and place clementines. Keep it boiling for 2 hours.
- Pre-heat the oven for 190 C.
- Drain and leave clementines to cool down.
- Cut clementines into halves and remove the seeds, blend finely.
- Beat the eggs, add sugar, almonds, baking powder and clementines pure.
- Butter the traybake with a piece of butter, pour the mixture into it and bake around 30-50 minutes. If the cake is not ready after 30 minutes, cover it with aluminium foil and keep baking.
- Serving. Serve cold. Sprinkle sugar powder on top.
Estimated preparation time: 135 min
Estimated cooking time: 50 min
Notes: add a little bit of lemon juice to icing sugar to get the sugary paste and draw anything on a cake. Tastes the best with creme fraiche or vanilla ice-cream.
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