It's clementine season, and what better time than now to make this beautiful Clementine Sponge Cake for your next holiday party! This cake is gluten free and vegetarian.
Recipe Type: Dessert | Dietary Info: Gluten Free, Vegetarian |
Total Time: 1 hour 30 minutes | Number of Servings: 8 Servings |
Ingredients: 6 Clementines (peeled) 6 Egg 1/2 cup Maple Syrup 1 tsp Baking Powder 2 cups Oat Flour 2 tbsps Rosemary (sprigs, for garnish) 1 tbsp Arrowroot Powder (for garnish, optional) Notes: Leftovers: Refrigerate in an airtight container or food wrap for up to one week. Freeze for up to two months. Serving Size: One serving equals one slice. A 9-inch springform pan yields eight servings. More Flavor: Add vanilla extract and/or almond extract. Additional Toppings: Top with ice cream, yogurt, coconut whipped cream or jam. No Oat Flour: Use almond flour instead. | Directions: 1. Place the peeled clementines in a pot and cover with water. Bring the water to a simmer and cook for 1 hour. Drain the water and transfer the clementines to a blender. Blend into a purée and set aside to cool. 2. Preheat the oven to 375ºF (190ºC). Line a 9-inch springform cake pan with parchment paper. 3. In a mixing bowl, whisk together the eggs, clementine purée, maple syrup and baking powder. Gently fold in the oat flour until well combined. Transfer the batter to the pan. 4. Bake for 25 to 30 minutes, or until golden brown and a toothpick comes out clean. Garnish with rosemary sprigs and a dusting of arrowroot flour. Enjoy! |
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