This cake is sooooo moist. Like, unbelievably so. Usually, when I bake with gluten/grain-free flours, it’s difficult to get that same moisture you can get with grain-based flours. This cake, however, totally breaks that mold!
Baby Hayleopaleo has been craving citrus and juice, plus all things tart. As much as I love a good clementine, sometimes it gets boring eating plain clementines day after day! I wanted a different way to get that clementine taste PLUS a way to combat those sweets cravings I’ve also been experiencing. (The way I see it is, if I have a nice “paleo-ish” dessert at home, it’ll be slightly easier for me to refuse sweets during the day at work and refuse any sweets that are hidden in our pantry from past holidays. What a battle…)
So, here it is! This cake is inspired from a pin I saw on Pinterest. I’ll admit I tried that clementine-only version, but I wanted it to be more.
To make it more, I added lemon, lime and cherries! Talk about tart!! This is right up Baby Hayleopaleo’s alley 😉
Whether you’re pregnant or not, give this cake a shot for your next treat at home or for an event out!
1 cup cherries
2 cups ground almonds (or almond flour, but freshly ground almonds are better for this cake)
1 cup organic pure cane sugar
1 tsp. arrowroot powder
coconut oil for greasing
Place clementines, lemon and lime (about 1 lb total) in sauce pan and cover with cold water. Heat until boiling over medium heat, then cover. Cook about 2 hours. Pour the fruit into a colander and let cool.
Heat the oven to 375F and grease a 9-in square or spring-form pan with coconut oil GENEROUSLY.
While the citrus fruit is cooling, place cherries in the sauce pan and heat over low-medium heat for 10-15 minutes until the cherries are shriveled and leaking juice. Allow the mixture to cool for a few minutes in the pan.
Meanwhile, grind up your almonds in a food processor. Whisk eggs in a separate bowl. Add the almonds, sugar, arrowroot powder to the whisked eggs.
Place all of the fruit in the food processor bowl and pulse until it is chopped into tiny pieces. Add the fruit to the almond/egg/sugar/arrowroot powder mixture and stir to combine.
Pour the mixture into your greased pan. Bake in your preheated oven for 45-50 minutes, checking the middle with a toothpick around 40 minutes. Once the toothpick comes out clean and the top is a nice golden color, your cake it good to go!
Well, almost. This cake is super good once it has sat for a while. So, try to wait until it cools to try it. Or, if you can make it, try it the next day after you’ve stored it in the fridge! Either way, you will love this dense, moist cake. I promise!