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Wednesday 29 November 2023

Clementine Almond Cake : An Everyday Flourless Low Carb Cake

'This is a lovely everyday cake - spongy, not-too-sweet, and just a touch bitter in the absolute most perfect way possible - as it contains no flour, it is also a lovely gluten-free cake recipe,' says Alejandra.

Made using Clementines, "which is a hybrid between a mandarin orange and a sweet orange, so named in 1902.The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments. Similarly to tangerines, they tend to be easy to peel. They are almost always seedless when grown commercially, and therefore are also known as seedless tangerines. The clementine is also occasionally referred to as the Moroccan clementine. They are typically juicy and sweet, with less acid than oranges.

Most sources say that the clementine came to exist because of accidental hybridization, with the first fruits discovered by Brother Clement Rodier (after whom the fruit was named in French and then English) in the garden of his orphanage in Misserghin, Algeria. However, there are claims it originated in China much earlier; one source describes it as nearly identical to the Canton mandarin widely grown in the Guangxi and Guangdong provinces in China.

The clementine is not always easy to distinguish from varieties of mandarin oranges. As such, it should not be confused with similar fruit such as the satsuma or honey sweet orange, or other popular varieties.

It is best to choose Clementines that have a uniform orange colour, shiny skin with no blemishes or wrinkles, and they should feel soft

If stored at room temperature they should last 2/3 days ... but may be placed in a fridge if you do not intend using them within this time

Clemetines are an excellent source of Vitamin C"

Most words above from here 

Now onto the delicious recipe, for which you will need these ingredients ...
Serves Ten

4 clementines (about 13 oz)
6 large eggs
1/2 cup erythritol + 1/2 cup granulated Splenda OR 1 cup Swerve sweetener
2 1/4 cups of ground almond meal (or 9oz of almonds finely ground)
2 teaspoons pure almond extract
1/2 teaspoon (kosher) salt
1 heaped teaspoon baking powder

Nutritional Info ...
Calories: 220
Fat: 16.3g
Protein: 10.4g
Carbs (using Swerve): 10g (total) and 6g (net)
Carbs (using Splenda): 13g (total) and 9g (net)
Fibre: 4g

Please see A
lejandra's full recipe instructions here
If you should need help with measurement conversion see here

Please note this should be made using a Springform pan

A cake that can also provide a touch of Vitamin C - hope you may enjoy a slice soon.

~ enjoy your day ~

You will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan


Tom said... should have a tang!

kathyinozarks said...

Your recipe sounds delicious

J.P. Alexander said...

Gracias por la receta. La hare pronto. Te mando un beso.

Anonymous said...

Looks so good! -Christine

Angie's Recipes said...

It looks fabulous!

Margaret D said...

Looks good and I bet it tastes delicious.

dellgirl said...

This sounds delicious, thank you for sharing this post and the recipe. Wishing you all the best, have a wonderful Tuesday Night.

aussie aNNie said...

Delicious recipe x

roentare said...

Always a fan for low carb cake

eileeninmd said...

Looks delicious, another great recipe!
Take care, have a great day!

Anne (cornucopia) said...

This sounds delicious! I never thought of using clementine in a cake. - Anne (Cornucopia)

Jeff said...

Delicious looking. I never knew Clementines were an accidental creation but I love 'em.

baili said...

super delicious t looks dear Jan :)))

perfect for cooler days indeed :)
more blessings to you and loved ones!

Divers and Sundry said...

I miss tangerines. I haven't been able to find any for years :( Clementines aren't the same, and neither are mandarins... I keep an eye out, though.

John's Island said...

Hi Jan, Thanks for a concise yet informative overview of clementines, highlighting their unique characteristics and origin story. Clementines, with their sweet, seedless, and easy-to-peel nature, are indeed a delightful citrus fruit. It's fascinating to learn about the potential Chinese origin of the clementine and the caution to not confuse it with other citrus varieties. A great read for anyone curious about this tasty fruit. Wishing you and Eddie a happy day. John

Jeanie said...

That must have a marvelous, delicate flavor. I'd like that combo.

carol l mckenna said...

Sounds and looks delish! My kind of cake ~

Wishing you good health, laughter and love in your days,
A ShutterBug Explores,
aka (A Creative Harbor)

Giorgio said...

I've never heard of cake that can provide Vitamin C. Interesting recipe!
Thanks for sharing.

happyone said...

I've never had an orange cake before. Sounds quite good.

Beatrice P. Boyd said...

Thanks, Jan, for this recipe as I have a friend who would enjoy this cake and it will be in a future baking plan. Nice that you can also get vitamin C by eating dessert, win-win!

Creations By Cindy said...

Oh this recipe sounds so good! Hugs and blessings, Cindy

Conniecrafter said...

that does sound interesting !

Teresa said...

Me gusta la receta, seguro que la haré pronto. Besos.