With Mother’s Day just around the corner, we have been considering what, oh what, would make a light, fresh and tasty Mother’s Day treat. And with a weekend chock-full of baseball and violin and laundry and logistics, it’s gotta be easy. This sweet-but-not-too-sweet clementine cake is beautiful, different and super simple to make. And for those who are looking for a wheat alternative, this baby is made with almond flour.
Cheers to taking the time to make a special moment for yourself or for another, to lovely sweet bites, and to all those fabulous mamas we know and love. They make us better. Happy Mother’s Day.
- 5 clementines
- 6 large eggs
- 1 c sugar or 3/4 c honey
- 2 1/3 c almond flour
- 1 tsp baking powder
- Optional: powdered sugar for dusting
Put the whole, unpeeled clementines in a pot of water, cover, and bring to a boil for 2 hours. Drain and put in a processor (peels and all) until pureed. You can do this ahead of time and refrigerate.
Preheat the oven to 375°F. Butter and line an 8-inch springform pan with parchment or wax paper.
Beat the eggs. Add the sugar, almond flour and baking powder. Mix well, adding the pureed clementines. Pour the mixture into the prepared pan and bake for 35 to 40 minutes, or when a knife comes out clean. (Cover the cake with foil after 20 minutes to stop the top from over-browning.)
Remove from the oven and leave to cool in the pan. When the cake is cool, take it out of the pan and dust with powdered sugar.
Recipe inspired by Smitten Kitchen – https://smittenkitchen.com/2009/01/clementine-cake/