Gingery Spice Clementine Cake

Health Highlights

Ingredients

1/2 tsp	Butter, grass fed, unsalted (for greasing)
8 clementine(s)	Clementine ((about 600g); whole and unpeeled)
6 large	Egg (large; pastured)
100 gm	Monk Fruit in The Raw Natural Sweetener
3 piece, 1-inch	Ginger root (fresh; finely grated)
1/2 tsp	Cinnamon
1/2 tsp	Nutmeg, ground
1/4 tsp	Ground cloves
1 tbsp	Maca powder
300 gm	Tigernut flour
1 tsp	Baking powder

Preheat the oven to 375°F. Grease a 22cm springform cake tin and line with baking parchment.
Wash the clementines and add to pot of boiling water, then cook on a simmer for 1 hour, adding water if necessary to make sure the pan doesn't go dry. Drain and allow to cool.
Quarter the clementines and discard any pips. Place in a blender (with the skin intact) and purée until smooth.
Whisk the eggs and monk fruit with an electric hand whisk in a large bowl until pale and fluffy; about 6-7 minutes. Fold in the clementine purée, ginger, spices, maca powder, tigernut flour and baking powder.
Pour the mixture into the prepared tin and cook in the centre of the oven for 1-1½ hours. Insert a skewer into the centre of the sponge and if it comes out clean the cake is cooked. Allow to cool in the tin before removing. Serve with coconut kefir.

Calories 162

Calories from fat 81

Calories from saturated fat 13.3

Total Fat 9.0 g

Saturated Fat 1.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 1.4 g

Cholesterol 163 mg

Sodium 54 mg

Potassium 299 mg

Total Carbohydrate 17.4 g

Dietary Fiber 8.0 g

Sugars 13.4 g

Protein 7.0 g

Fruit	0.6
Meat Alternative	0.4