Valentine’s Clementine Cake

I found this delicious clementine cake recipe from Smitten Kitchen which was adapted from an original recipe by Nigella Lawson. It is gluten-free and I have played around with it a bit trying to make it vegan (haven’t quite gotten it right yet, but will let you know), but the version here is also free from processed sugar so fits within the anti-inflammatory diet, but still best to avoid during the first couple weeks. Yesterday I made it with a few roasted beets to add some festive color for Valentine’s Day.

Ingredients:

  • 6-8 whole clementines
  • 1 cup dates
  • 2 cups almond meal/flour, hazelnut meal/flour or a combination
  • 1/2 cup coconut flour
  • 4 eggs
  • 2 tbs chia seeds
  • 2 tbs flax meal
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon, ginger is also good but then the clementine doesn’t come through as much

Clementine ingredients

First boil the clementines for 1-2 hours, I usually do about 2 hours and change the water halfway through. this helps to remove some of the bitterness. In a separate pot boil the dates as well for about an hour until the water is reduced to a syrupy liquid (save this and you can use this to sweeten other things like the ginger turmeric latte). You can always  make extra dates and save them for another time.

dates

Once the dates and clementines have been boiled, discard the clementine water, separate the dates from the date syrup and save the syrup. Preheat the oven to 350F. Put the clementines (yep, whole clementines) and 1 cup dates in a food processor and blend until smooth. For valentines day throw in a few pieces of roasted beet to color.

clementines and dates

Add 4 eggs, 2 tbs chia seeds and 2 tbs flax meal and 1/4 cup of water, blend until smooth. Then add the almond/hazelnut meal and coconut flour. Today I used 1 cup almond, 1 cup hazelnut and 1/2 cup coconut flour and it was my best one yet. Mix all of this together and add just enough water until is is easy to stir and you are able to pour the mixture. Add in the cinnamon, baking powder and mix then pour into a parchment paper – lined 9 inch springform pan.

Clementine pre bake

Bake until the center is set and  toothpick inserted comes out clean, about 1 hour. I think it is best served room temperature or slightly warm. Top with cinnamon if desired.

 

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