Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, dairy-free spiced clementine cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
This clementine cake recipe uses almond flour, fresh clementine juice, and honey for a moist, dense cake that's perfect for dessert or a sweet breakfast! The cake follows the specific carbohydrate diet (SCD) and is Paleo friendly. It's gluten free, grain free, dairy free, and refined sugar free. I found this simple and easy recipe for a clementine cake with lots of spices and served topped with whipped cream.
Dairy-free Spiced Clementine Cake is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Dairy-free Spiced Clementine Cake is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook dairy-free spiced clementine cake using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Dairy-free Spiced Clementine Cake:
- Prepare For the cake
- Get Approx. 375g whole clementines, roughly 4-5 clementines
- Take 6 large eggs
- Prepare 220 g golden caster sugar
- Prepare 250 g ground almonds
- Prepare 1 tsp baking powder
- Get 1 tsp mixed spice
- Get For the lime & rosewater icing
- Get 50 g icing sugar
- Get 1 tbsp lime juice
- Take 1/4 tsp rosewater
- Make ready Pink gel food colouring
The cake is great by itself, with a dusting of sugar, or with a creamy dairy-free frosting. It's going to be your new favorite winter and holiday cake. Our low FODMAP clementine almond cake is very easy to make. It is super moist, using whole clementines in the batter.
Steps to make Dairy-free Spiced Clementine Cake:
- Grease and line with parchment a 20cm/8inch cake pan.
- Prepare the clementines: place the whole clementines into a saucepan. Add enough cold water to come up just below halfway of the clementines and place over a high heat. Bring to the boil, partially cover with a lid and boil for around 1 hour until soft. Keep an eye on it in case the water dries up, you don’t want to burn your saucepan!
- Drain, discarding the cooking water. Cut the clementines in half, remove the pips and set aside to cool.
- Once cool, preheat the oven to put the oven to 180 degrees fan.
- Put the whole clementines (skins, pith, fruit and everything) into a food processor and blitz. Add the eggs and blitz for a minute to get some air into them. Then add all the other cake ingredients to the processor and blitz until fully mixed.
- Pour the mixture into the prepared cake pan and bake in the centre of the oven for 50 minutes - 1 hour. A skewer when inserted should come out clean.
- Remove from the oven and leave to cool on a wire rack, but still in the tin. Once cool, you can remove it from the tin and get started on the icing.
- For the icing: mix together the icing sugar, lime juice and rosewater until a smooth runny-ish paste. If you feel it’s too thick, add a tiny dash of water. Add the pink food colouring and mix well.
- Brush the icing over the top of the cake only. While still a bit wet, sprinkle over some desiccated coconut.
- First, prepare the clementines for the cake
Our low FODMAP clementine almond cake is very easy to make. It is super moist, using whole clementines in the batter. It is low FODMAP in small portions and gluten-free and dairy-free. This is the perfect cake for Passover or anytime. Join us at FODMAP Everyday and learn to THRIVE on the low FODMAP diet.
So that’s going to wrap this up for this special food dairy-free spiced clementine cake recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
