|1 h 30 min||1 h 30 min||8|
|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||Nutmeg, ground|
|1 dash||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.
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.