Darius runs every morning before work. I don’t think he’s missed more than 5 mornings in all of the years that I’ve known him. Rain? Pfft. We live in Seattle. If you don’t go out in the rain, you’ll be in the house 9 months out of the year. Snow? Yup, still running. Ice? Of course.
He recently started running in the evenings after work in addition to running in the mornings, and cites this cake as one of the reasons why.
My 10 year says, “Cake is a sometimes food.”
Not when the cake is this healthy. Around here its a “sometimes there is some cake left” food. I’m working on making this paleo so it’s even better for you, so stay tuned.
- 4 tangerines (I use clementines)
- 5 eggs
- 1 1/4 cups (250g) caster sugar
- 2 1/2 cups (250g) ground almonds
- 1 tsp gluten-free baking powder
- powdered sugar for top
Place the tangerines in a saucepan and cover with water. Bring to a boil and simmer, covered, for 1 hour, ensuring that the tangerines remain covered with water. Drain and cool. In a small bowl, combine almond flour and baking powder, and set aside. Put tangerines into food processor until smooth. Add eggs and sugar to tangerines, and process until thickened. Add remaining ingredients and pulse until blended.
Pour into greased pan and bake at 340 for 1 hour. Leave the cake to firm up in the pan for 20 minutes then turn out, and turn over to finish cooling right way up.
(Adapted from this recipe.)