Skip to main content

Gluten Free Clementine Cake


Update! This is the best cake EVER! 
Please go to Chef Jana's site for more deliciousness from Hawaii!
http://www.chefjana.com/ 

I love, LOVE, L-O-V-E, cake. Unfortunately, it's kind of loaded with gluten.

I found the recipe for a Gluten Free cake that I'm going to try. I'm planning on using Stevia instead of sugar. I'll make this at my mom's house so I can give her an daddy half of it.


Ingredients 

1 pound Mandarin oranges to make 11 1/2 ounces of puree (approximately 5-6, but weigh them)
3 eggs
1 cup sugar - I will be using Stevia
3 cups almond meal or almond flour
1 tsp baking powder
2 Tbsp Amaretto (completely optional)
confectioner's sugar for dusting


Instructions 

Set oven to 350F
Step one is the only time consuming part of this cake. Wash your tangerines and put them in a saucepan covered with cold water. (They'll float, but don't worry about that) Bring to a boil, and boil for a full 15 minutes. The boiling removes the bitterness in the citrus skin.
Drain and let the tangerines cool for a bit. Slice them in half, and then in half again. Remove any seeds and discard, but do this on a plate so you don't lose any juice or pulp. Put it all in a food processor and process until completely smooth. You may have to stop and scrape down the sides a few times. My finished puree weighed 11 1/2 oz, (about a cup) and I highly recommend weighing the puree and only using the 11 1/2 ounces. Too much puree will throw off the balance of ingredients in this cake.
Set aside, or refrigerate until the next day if you want to do this ahead.
The rest is a one bowl deal: Beat the eggs and sugar until light and creamy. Fold in the almond meal, orange pulp, baking powder, and Amaretto, if using. Mix until well combined.
Pour into a buttered 9" spring form pan.
Bake for 50-60 minutes, until lightly golden and a toothpick inserted in the center comes out clean. If the cake is browning too fast, cover loosely with a sheet of foil.
Cool on a rack for 10 minutes, then remove from the pan to finish cooling.
Dust with confectioner's sugar. Decorate with some citrus zest if you like.

Comments

Popular posts from this blog

Food Journal

FOOD JOURNAL  Eating well does not have to be expensive! I'm spending less than $30 (USD) a week on food and staying quite satisfied! I would also like to point out that I am not eating Paleo to part of the "In Crowd". The very thought makes my skin crawl. I have food allergies... LOTS of them, and Paleo suits my needs splendidly! Weight all time high 284 (the last time I weighed) in 2009. Fluctuated between 265 and 275 from 2010 until 2017.  Tried from mid 2017 until February 2018 to break the 250 barrier. 29 March 2018, I broke the 240 barrier. Since cutting gluten in March 2018 and going Paleo in April 2018, the weight has been falling off steadily. Broke 230 on 17 May 2018! I'm officially in (and sometimes out) of the 220's! ( I still gross myself out if I pass by a full length mirror when I'm nekked or in underwears) Hit 220 on 25 June 2018! My belt is on the last hole!  You may deduce from my weekly menus that I cook on Saturday or Sun...

I'm scared... Am I making changes too late? ***updated***

I went to the doctor and got a physical. My exam was pretty darned good! My doctor was happy with the weight loss and my bloodwork came back pretty awesome, too! My A1C came down from 7.9 to 6.3 and my LDL cholesterol came down from 99 to 70! *************************************************************************** I've been thinking about weight loss surgery for the last 20 odd years, but none of my insurance carriers would cover it. The insurance I have with my current position allows weight loss surgery, but now I don't want it because I'm doing so well on my own! I look at the side effects, and I would basically have to change my diet to the one I'm on... Soooo, what's the point in spending $5000 dollars on surgery when I can save that $5000 and get new clothes and possibly get some skin removed (tummy tuck and breast lift!)??? I'm glad that I never got the surgery, because I've seen so many people do it and then gain the weight back because...

Gluten Free Chicken Salad

You can make this chicken salad Paleo if you make your own mayonnaise. I'll settle for gluten free and stick with my beloved Duke's Mayo. INGREDIENTS Boneless skinless chicken breast Garlic Salt Honey Carrots - diced Celery - diced Onion - diced Garlic - crushed Duke's Mayo Sprinkle your chicken breasts with garlic salt and bake (I bake for an hour on 250 to keep them juicy and tender). Cool and cut chicken into desired size cubes add diced veggies and mix around drizzle with honey and mix around some more (I'm a little heavy handed with the honey, because I like it on the sweet side) add mayo and mix, add more mayo and mix, keep repeating until you have the consistency that you like. Serve up on some lettuce leaves or plain on a plate. ***Walnuts and/or pecans are a great addition if you like a little extra crunch!