I have a sweet tooth.  A terribly big sweet tooth.  Fortunately, I am also reasonbly disciplined with this tooth of mine.  But after a week of this low-carb diet and avoiding wheat, starch and carb, this girl needed cake.  And cake that she can have seconds without guilt or regret. 

A quick search of on the Internet produced two good news.  1.  Flourless Chocolate Cake and 2. Clementine Gluten-Free Cake. 

Munching thoughtfully on some Godiva dark chocolate, I decided to try the Clementine Cake first.  Apparently you need to boil 4-5 clementines for at least 2 hours.  We normally have some poor forgotten clementines at the bottom of our fruit basket.  But as Murphy's Law would have it; the one time you truly need some bruised and battered clementines, it is the one time you don't have any.  So what is a cake-starved girl to do?  Buy fresh ones and kill them in the pot.  I did feel a little bad for the clementines.

This following recipe is taken from 'A Dash of Sass' who modified the cake recipe from one of Nigella's.  I sort of combined the two recipe and ended up with that lovely cake in the photo above.

The cake turned out delicious despite it being made with just a few ingredients.  It was moist, flavourful and had such a vibrant colour.  The nuts added a lovely overall crunch.  Very delish!

-4-5 clementines
-1/2C honey
-1 1/3 C almond malt (finely ground almond which I bought from Bulk Barns)
-3 eggs
-1 tsp vanilla
-1 tsp baking soda

Chocolate Glaze (optional)
-3oz dark chocolate -chopped or grated (I bought the darkest there was at Bulk Barns and it too bitter!  Had to sweeten with 1 1/2tbsp of honey/sugar. Better to mix with some semi-sweet chocolate)
-1 1/2 tbsp butter (this makes it creamier but can be omitted depending how gluten-free you need to be)
-1/2 tsp vanilla
-1 tbsp table cream/milk
-chopped nuts
- icing sugar

1. Rinse/scrub the clementines.  Place in small pot and cover with water.  Bring to boil and then reduce to medium heat and gently boil for minium 2 hours.  This is to take the bitterness out of the rind.

2. When cool to touch, cut in half and remove seeds.  Place in food processor/blender and puree. 

3. Preheat oven to 325 degrees.

4. In bowl, beat eggs until frothy.  Add almond malt, honey, vanilla and baking soda.  Stir until well mixed.  Mix in the clemetine puree.

5. Grease cake pan or muffin tins depending on how you want your cakes.  For cake, you will need to bake for about 1 hour.  Cover the top of the cake with tin foil after about 20 mins to prevent top from burning.  This is what I made.  In 'A Dash of Sass', mini-cakes or muffins were made and apparently it takes only 30mins.  Will try it this way next time. 

I suggest testing the done-ness of the cake every now and then by sticking a bamboo skewer into the middle of the cake.  If it comes out clean, your cake is done!

6. Glaze: While cake is cooling (we stuck it out in the porch...Toronto in March is still very cold!) Melt chocolate with the butter in a double-boiler.  Remove from heat.  Add vanilla and cream. If your chocolate is too bitter, add some honey/sugar.  Stir until well combined.  Spread of cake.  Finish of with chopped nuts and powdered sugar. 

This was a delicious cake; made with just a few ingredients.  The cake was moist,  flavourful and had such a vibrant colour.  The nuts added a lovely overall crunch.  Very delish!

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