Gingery Spice Clementine Cake

11 180 162
Ingredients Minutes Calories
Prep Cook Servings
1 h 30 min 1 h 30 min 8
Gingery Spice Clementine Cake
Health Highlights


1/2 tsp Butter, grass fed, unsalted (for greasing)
8 clementine(s) Clementine ((about 600g); whole and unpeeled)
6 large egg 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 dash Ground cloves
1 tbsp Maca powder
300 gm Tigernut flour
1 tsp Baking powder


  1. Preheat the oven to 375°F. Grease a 22cm springform cake tin and line with baking parchment.

  2. 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.

  3. Quarter the clementines and discard any pips. Place in a blender (with the skin intact) and purée until smooth.
  4. 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.

  5. 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.

Nutrition Facts

Per Portion

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

Dietary servings

Per Portion

Fruit 0.6
Meat Alternative 0.4

Energy sources