Recipe: Clementine cake

The sweet taste of success….
Holly Redman, a former lecturer of mine, has been busy fundraising £30 000 through Kickstarter to open a gluten free and paleo-friendly restaurant in London. She met her target in the last few days and thanked everybody who pledged money with a recipe for clementine cake.  It’s really delicious, definitely too good to keep all to myself….

Ingredients
115 g clementines (approx 2-3)
4 large eggs
150 g xylitol
165 g ground almonds
2/3 tsp baking powder
coconut oil or butter for greasing

Method
Wash the clementines and place them whole, with the skin still on, in a pan of cold water. Bring to the boil and simmer for 1-2 hours, until they are soft and easily pierced with a knife. Drain and allow to cool.

Preheat the oven to 190C /170C fan. Grease a cake tin and line with baking paper.

Cut each clementine into pieces and remove any seeds.  Place the clementines, with skin, in a food processor.  Add the eggs and process until puréed.

In a large mixing bowl, stir together the xylitol, ground almonds and baking powder, then pour in the clementine and egg mixture. Mix well with a wooden spoon.

Pour the cake mixture into the prepared tin and bake for an hour, or until an inserted skewer comes out clean. Cover the cake with some foil after 30 minutes to stop the top burning.

Once cooked transfer to a wire rack to cool.