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- Clementine Cake (Gluten-Free)
Clementine Cake (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Cake Recipes (Frostings)
- Unrated
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Ingredients:
4-5 unpeeled Clementines (1 pound total)
6 eggs
1cup + 2 tablespoons sugar
2 1/3 cup ground almonds (almond flour)
1 heaping teaspoon baking powder
Directions:
Put unpeeled clementines in a pot with cold water to cover. Bring to boil
and cook for 2 hours. Drain and when cool cut in half and remove seeds.
Put in processor and chop finely. Add eggs, sugar, almond flour and baking
powder and mix in processor. Pour into a greased 8" spring form pan
(line bottom with parchment). Bake approx 1 hour at 375F. Let cool in
pan.
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