I wasn't sure I could do it when I first thought about it: taking a recipe with only 5 ingredients, changing 2 of them and still getting something that even remotely resembled what it was supposed to be. In this case, that something is a Clementine Cake. The recipe called for ground almonds, 5 whole clementines, 6 eggs, sugar, and baking powder. I set out to replace all 6 eggs and the sugar. Here's how it turned out:
I would say that's pretty successful!
Here's how I did it:
5 clementine oranges
1/2 cup honey
2 1/2 cups ground almonds
1 banana, mashed
1 Tbsp whole flax seed, ground + 3 Tbsp water
3 tsp egg replacer*
3 Tbsp water (or whatever liquid your egg replacer calls for)*
2 tsp baking powder
*I used commercial egg replacer. It's basically baking soda, corn starch, and other things, that you add water to. For this recipe, I used an equivalent of 3 eggs worth of egg replacer.
Wash the clementines. Put in a medium pot and cover with cold water. Bring to a boil, covered, and let simmer for 2 hours. Check them periodically to make sure the water doesn't boil away. Drain and cool. When cool, split then open and remove and seeds. Put the clementines, peel and all, into a food processor and chop. Set aside.
This is what the clementines look like after boiling for a couple of hours. Oh, and the house smells divine!
And here they are chopped up:
Heat oven to 350. Grease an 8-inch spring-form pan and line the bottom with parchment paper.
Mix the ground flax and 3 Tbsp water in a small bowl. Let sit for a few minutes to become almost gelatinous.
I ground the almonds myself in the food processor. Cheaper than buying them pre-ground.
In a mixer bowl, combine banana, flax seed mush, egg replacer and water. Beat together. Add the ground almonds, honey, and baking powder. Beat again. Add the chopped clementines. Mix well.
Pour the batter into the prepared pan and put in the oven.
This is where things may turn out different for you. My oven is wonky and things never cook how they are supposed to. The cake took 70 minutes to bake in my oven, but I would check it after 40 minutes and then every 5-10 minutes after. I don't expect it should actually take any longer than 55 minutes in a reliable oven. I'll have to recreate this at my mom's house soon to test the baking time.
When a toothpick comes out clean, remove from oven and let cool for 10 minutes in the pan. Remove from pan and let fully cool on a serving platter.
The finished cake:
Just before you're ready to serve, you can sprinkle with powdered sugar if you wish. Next time I want to drizzle it with some melted dark chocolate or chocolate ganache!
So it was a successful day in the kitchen for me. Next time I'm thinking of trying an chocolate-avocado cake. Stay tuned.