CLEMENTINE CAKE
After the Gingerbread protein cookies that I shared couple of days ago, today I am sharing a healthier Xmas cake made with clementines. If you thought that desserts are unhealthy and that if you want to lose weight you have to give them up, I am here to tell you the good news: you can enjoy them as part of a healthy diet. What is important is that we reduce the sugar intake and that we practice portion control.
Serve: 8 slices
Difficulty: easy
Time: 1 hour and 30 minutes
Ingredients
-6 peeled clementines
-6 eggs
-1/2 cup maple syrup
-1 tsp baking powder
-2 cups oat flour
Method
1.Place the peeled clementines in a pot and cover with water. Bring the water to a simmer and cook for 1 hour. Drain the water and transfer the clementines to a blender. Blend into a purée and set aside to cool.
2.Preheat the oven to 190ºC. Line a 9-inch springform cake pan with parchment paper
3.In a mixing bowl, whisk together the eggs, clementine purée, maple syrup and baking powder. Gently fold in the oat flour until well combined. Transfer the batter to the pan.
4.Bake for 25 to 30 minutes, or until golden brown and a toothpick comes out clean. Garnish with rosemary sprigs.
NOTES: Leftovers can be refrigerated in an airtight container for up to seven days. Freeze for up to two months.
