Pink Grapefruit Clementine Cake
This pink grapefruit clementine cake is a gluten-free, zero-waste recipe that's deliciously moist and made with only five ingredients.
Ingredients
- 2 clementines about 200g
- 1 pink grapefruit about 150g (you can halve it once boiled)
- 225 g caster sugar
- 250 g ground almonds not almond flour
- 6 large eggs
Instructions
- Place the citrus fruit in a large saucepan filled with water, so they are submerged. Bring to the boil and boil for ~2 hours until soft. Remove from the pan carefully (the water will be hot!) and leave to cool.
- Preheat your oven to 170C and line a 20cm cake tin with baking parchment.
- Once the fruit is cool, add to a food processor (a nutribullet would also work) and whizz to a smooth paste – pips, skin, pith and all!
- Add the eggs, caster sugar, almonds and citrus paste to the bowl of a stand mixer and whisk for 2-3 minutes until pale and voluminous.
- Pour the batter into your prepared cake tin and bake for 38-40 minutes until golden on top. Insert a cake tested, cocktail stick or skewer into the middle of the cake. If it comes out clean or with just a few crumbs clinging to it, your cake is ready.N.B. You might want to add a sheet of silver foil over the top of the cake at the 30 minutes mark to avoid the top browning too quickly.
- Leave to cool completely in the tin, before removing and serving with crème fraîche. This cake can be served warm or cold, straight from the fridge.