Citrus Cake
This festive cake is a perfect choice when serving a group with various dietary restrictions. It’s a flavorful, colorful and healthful dessert!
Makes
Serving size
Ingredients
5 Clementines or Mandarins (70g each)
¼ cup grapeseed oil
2 tablespoons rosemary leaves, chopped
6 large eggs
¾ cup white sugar
2¼ cups almond flour (or ground almonds)
1 teaspoon baking powder
Instructions
- Preheat the oven to 375˚F.
- Bring a medium saucepan of water to a boil. Add the citrus. Cover the pan partially with its lid and cook for 2 hours.
- While the citrus is cooking, in a tiny skillet or saucepan, heat ¼ cup of grapeseed oil. Add the rosemary and steep over low heat for 10 minutes. Strain oil and reserve.
- Drain the citrus, and when cooled, cut in half and remove their pits.
- Place the citrus – skins, pith, fruit and all – into a food processor and process for about 15 seconds. Reserve in the food processor.
- Butter a 8-inch diameter cake pan. Line the bottom with parchment.
- Add all the remaining ingredients and 2 tablespoons of the rosemary oil to the food processor and mix. Pour the cake mixture into prepared tin and bake for an hour. Cover the cake in the oven with tin foil after about 40 minutes to prevent it from burning.
- Remove from oven and let cool. Slice into 10 even slices and serve.
Cooking Tip
Refrigerate the remaining rosemary oil to use in a salad dressing over the next two days.
Recipe contributed by FamilyCook Productions
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