Posts Tagged ‘Clementine Cake’

In my last post I talked a little about the  anti-inflammatory diet I’m doing for a few weeks. Today is the 13th day and I’m absolutely dying. I was hoping to last 3-4 weeks but I don’t know if I’ll make it much longer. What I want the most is pizza; gooey, cheesy pizza, with a delicate tomato sauce. Which is exactly why I’m craving it, it’s everything I can’t have: bread, dairy and tomato. Not being able to eat what I want leads me to get creative.

The original recipe for this cake came from the famous Nigella Lawson clementine cake I posted about back in 2010. I really love the clementine cake and it fits nicely with this diet since it’s dairy and gluten free. The only issue is I’m not supposed to have citrus while on this diet and clementines are not in season yet. This led me to experiment with peaches since they are really good right now. In my first try I did the recipe exactly as the original expect for substituting peaches. I was very pleased with this recipe. The major difference was the texture didn’t turn out cake like, it was much more custardy. In my second attempt I added oat flour to the recipe and it turned out perfect and fluffy.

Peach Cake

Prep time: 10 minutes
Cook time: 60 minutes
Level: Easy
Yield: 1 (8-inch) cake

  • 5 peaches (about 2 pounds total weight)
  • 6 eggs
  • 1 cup sugar
  • 2 cups ground almonds or almond meal
  • 2 tsp almond extract
  • 1 tsp kosher salt
  • 1 cup oat flour
  • 1 heaping teaspoon baking powder

Preheat the oven to 375 degrees F.

Start by boiling the peaches whole. They only need to boil for 10-15 minutes, until they are soft and you can poke them easily with a fork. Remove them from the water and let them cool slightly so you can touch them without burning yourself. Once cool, cut the peaches and remove the pit. At this point you should be able to smash them with a potato masher or run them through a food processor until pureed.

Oil and line an 8-inch springform pan with parchment paper.

Beat the eggs. Add the sugar, salt, almonds, almond extract and baking powder. Mix well, adding the peach puree.

Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you’ll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan.


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