This Is A Great Gluten Free Recipe!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 2 hours 50 minutes
Ingredients
4 to 5 seedless clementines or Halo's (about 1 pound total weight)
6 eggs
1 1/4 cups sugar
1 tsp vanilla extract
2 1/3 cups almond meal
1 heaping tsp baking powder (Clabber Girl Baking Powder)
Cooking Tools
8 inch spring-form pan
Food processor
Parchment paper
Directions
Preheat the oven to 375 degrees F. Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and when cooled, cut each clementine and place in the food processor. Pulse until pureed, having small bits is perfectly fine. Butter and line bottom of an 8-inch spring-form pan with parchment paper. In a medium size mixing bowl, whisk the eggs. Add the sugar, almond meal, vanilla and baking powder. Mix well, adding the pureed clementines. Pour the cake mixture into the prepared pan and bake for 50 minutes, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cooled, you can take it out of the pan.
Yields 1 (8) inch cake
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