This recipe is simple, elegant, and will become one of your go-to dessert recipes in no time. It is moist and firm because of the aquafaba used as a binding agent and the clementines and almond meal combine to make a deliciously subtle flavor. This cake is perfect for everything, from casual coffee, to a fancy dinner.
Darling Clementine Cake [Vegan, Gluten-Free]
For the Cake:
- 17.5 ounces clementines
- 2/3 cup aquafaba (liquid from can of chickpeas)
- 3/4 cup sugar
- 3 cups almond meal
- 1 teaspoon baking powder
- 3/4 teaspoon pure vanilla extract
- A pinch of salt
For the Optional Toppings:
- Two clementines
- Half a lemon
- 1/4 raw sugar
- A couple of sprigs of rosemary
- Preheat your oven to 180°C and line a 20cm springform with baking paper
- Place the clementines in a medium saucepan, cover them with water, and bring to a boil.
- Cook for 15 minutes, drain them and then cover them with water again.
- Boil them for another 15 minutes.
- After the second boil, rinse the clementines with cold water. This seemingly strange process is what takes the bitterness out of the peel, allowing you to use the entire fruit in the next step.
- Roughly chop your clementines, discarding any seeds, and then purée them until there are no large chunks.
- Place the aquafaba and sugar in a large mixing bowl and using an electric beater, beat them for 3-5 minutes.
- Once the mixture starts to turn white, add the pureed clementines and beat it for another half minute or so.
- Add the almond meal, baking powder, vanilla, and salt and beat the mixture until it's well combined.
- Pour the cake mixture into the lined springform pan, using a silicone spatula to scrape out all of the remaining batter.
- Place the cake in the oven for 1 hour or until an inserted toothpick comes out clean. Allow it to cool in the pan before running a knife around the edge and gently opening the springform pan, or leave it in the pan and add some extra sticky sweetness with the topping.
- Start the topping while you're baking your cake by peeling one of the clementines and cutting the peel into thin 1/8-inch strips.
- Juice the other clementine and the half lemon and pour the juice into a small saucepan with the strips of clementine skin, raw sugar, and the leaves from the rosemary sprigs.
- Place the saucepan on high heat, bring it to a boil, and then turn the heat down to the lowest setting and simmer it for about 5 minutes until all of the sugar is dissolved.
- Using a toothpick, prick holes in the top of the cake and then gently pour the topping over the cake. Allow it to settle for 30 minutes or so before running a knife around the edge and gently opening the springform pan.