OK, this one is a little bit indulgent, but the eggs and walnuts help blunt the blood sugar rise from the flour and sugar and we all have to have a treat once in a while!
5 clementine’s with skin on
100g rice, coconut or gluten free wheat flour
1 ½ tsp baking powder
1 tsp allspice
2 tsp cinnamon
150g unrefined caster or brown sugar
You will need a 20cm greased cake tin. Line with grease proof paper.
1. Preheat the oven to 180C
2. Put 3 clementine’s in a saucepan. Cover with water and boil with the skin on for 20 minutes.
3. Put the walnuts in a blender or food processor and grind until quite fine.
4. In a large bowl mix together 130g of the sugar and the rest of the dry ingredients.
5. In another bowl whisk the eggs and set aside.
6. Allow the clementine’s to slightly cool, cut them in half and then in a food processor or blender blend them to a paste with the skin on. Mix in with the eggs.
7. Add the egg mix to the dry ingredients and whisk until everything has blended together.
8. Pour the mix in to the cake tin and bake for 30 minutes. Check after 25 minutes. Should be spongy to touch. Insert a knife in to the centre to check if it is cooked. Leave for 5 minutes before taking out of the cake tin.
9. In a pan heat the juice of one of the remaining clementine’s with 20 g of sugar. Allow to boil for a couple of minutes. Using a brush coat the cake with the mix.
10. Remove the cake from the tin and decorate with thin slicing of clementine. Serve with a dollop of creme fraiche.