This cake is inspired by Nigella Lawson’s Clementine Cake. We loved her ingenious method of using whole boiled fruit as a base for a grain free dessert. The result is a dense and flavorful treat that actually gets better as it sits for a day or two. We opted for honey rather than white sugar in our version and added a little coconut flour to help it come together. If your mandarins are flavorful and you prefer baked goods with a subtle sweetness, you may want to use just a half cup of honey.
3 medium mandarin oranges
1 ½ cups shelled pistachio nuts
3/4 cup raw honey
4 medium eggs
2 tablespoons coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
- Place the mandarins in a 2-quart pot. Fill the pot with 1 ½ quarts of filtered water. Bring the mixture to a boil over medium-high heat, and boil for 30 minutes. Flip the mandarins over and boil until soft, 30 minutes more. Drain the mandarins in a strainer and transfer to a small bowl. Using a fork, pull apart the skins and remove and discard any seeds. Set aside.
- Preheat the oven to 350°F and position a rack in the middle.
- Line an 8-inch round cake pan with parchment paper: Place the pan on top of a piece of parchment paper, and trace the bottom of the pan to create a circle pattern. Cut out the circle and place it inside the bottom of the cake pan. Cut out two 8 x 2-inch strips of parchment paper and place them along the inner wall of the pan.
- Place the pistachios in the bowl of a food processor. Pulse until the nuts are pulverized and resemble a coarse flour. Add the boiled mandarins, the honey, eggs, coconut flour, baking soda, and baking powder. Process until the batter is smooth. Pour the batter into the prepared cake pan.
- Bake until the cake is golden brown on the top and a toothpick inserted into the center of the cake comes out clean, 20 to 30 minutes. Let cool for 10 to 15 minutes, and then invertit onto a cake stand or platter. Remove the parchment paper and serve. To store, let the cake cool to room temperature,wrap it in plastic wrap or a beeswax cloth, and refrigerate it. The cake will keep well wrapped in the refrigerator for up to 5 days.
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