Clementine cranberry cake

Reprising last Christmas' dessert, but with a few tweaks. 

Clementine cranberry cake

Ingredients

6 small clementines
zest of 2 medium oranges
2 tsp cloves
3 large free-range eggs
200g xylitol
270g almond flour + 30g basic bread mix
1 tsp baking powder
¼ C fresh orange juice
2 C fresh cranberries

Method

1. Put the clementines in a small pot and cover with cold water. Bring to a boil over medium heat and cook for 15 minutes. Drain and then cover with cold water again and boil for another 15 minutes. Drain and rinse with cold water and let cool till the clementines can be cut without burning your hands. Coarsely chop the clementines and remove any seeds.
2. Using a hand blender (or food processor), blitz the chopped clementines until smooth. Mix in the cloves and let the mixture sit for a few minutes.
3. Add in the orange zest and blitz till mixed.
   
4. In a large bowl, use an electric mixer and beat the eggs and sugar together until the mix thickens.
   
5. Gently fold in the orange mix.
   
6. Mix in the almond flour and baking powder. 
   
7. Mix in half of the orange juice. Let the mixture sit for 30-60 minutes.
8. Mix in the rest of the orange juice and whisk for 1 minute till the liquid is fully absorbed.
   
9. Fold in half of the cranberries.
10. Preheat the oven to 170°C. Prepare a round 9" silicone pan / springform pan.
11. Pour mixture into the prepared pan and sprinkle the rest of the cranberries over the top of the batter.
12. Tap the pan on the counter a few times to release any air pockets. This ensures the cake will bake flat.
    
13. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
    
14. Let it cool completely in the pan before turning it out of the pan and cutting.
    

The addition of cloves was a rewarding touch. I took half the cake to the in-laws' and those who tried a slice or two gave it the thumbs up.