Walking to Freedom - with your baking! Pesach Clementine Cake
Thisisn’t traditional Pesach fare, but is a wheat free cake that never fails toimpress because it isn’t what we expect! And it's an opportunity to live the values of Pesach, with Fairtrade fruit, sugar (and ground almonds if you can find them!) and Free Range eggs.
Ingredients:4-5Clementines (aprox. 375g)
1heaped teaspoon baking powder
1.Put whole clementines in a pan with cold water, bring to the boil and simmerfor 2 hours. Drain and cool.
2.Cut each clementine in 1/2 and remove pips. Pulp everything (including skin) -easy to do by hand or with a blender.
3.Preheat the oven to 190 degrees and grease and line a 21cm spring form tin
4.Beat eggs and add sugar, almonds and baking powder. Mix well, adding the fruit
5.Pour the mix into the prepared tin and bake for an hour or until a skewer comesout clean. After around 40 minutes you may need to cover it with foil toprevent it from burning.
6.Cool in the tin on a rack. Remove and put in a cake tin - the taste improvesafter a day!
This can be iced butabsolutely doesn’t need to be – why make life even harder at Pesach? The cake freezes well so I tend to make 4 or 5 at the start of Pesach and bring them out as needed - freeing you up to do other things (d'ya get it?) :)