Sugar free Clementine Cake
- Number of Servings: 8
Ingredients
5 Satsuma or Clementine oranges1 cup plus 2 T Splenda2 1/3 cup almonds, ground6 eggs1 t baking powder
Makes 8 servings
Put the clementines in a pot with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375ºF. Butter and line an 8 inch springform pan.
Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time.
Number of Servings: 8
Recipe submitted by SparkPeople user CHYLAWSON.
Put the clementines in a pot with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375ºF. Butter and line an 8 inch springform pan.
Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time.
Number of Servings: 8
Recipe submitted by SparkPeople user CHYLAWSON.
Nutritional Info Amount Per Serving
- Calories: 234.8
- Total Fat: 17.7 g
- Cholesterol: 160.8 mg
- Sodium: 109.4 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 3.3 g
- Protein: 10.6 g
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