Celiacs do not have to give up baking and this example, in addition to pure use, is the vindication of an easy and tasty cake, perfect for any snack.

  • Ingredients for 8 people: 200g of mandarin orange, 4 eggs, 100g of sugar, half lemon zest, 2g of salt, 100ml of EVOO, 180g of ground almonds, 10g of baking powder and icing sugar to decorate.
  • Elaboration:Wash the tangerines very well and remove any remaining tails. Fill a pot with water and cook the fruit without letting it boil for about 20-30 minutes, until very tender. Let it drain and cool. Preheat the oven to 180ºC and prepare a round mold with a diameter of about 20 cm. When they are not burning, finish drying and cut into quarters, removing any bones they may have. Blend with a blender or food processor until you have a smooth paste. Beat the eggs, the sugar, the lemon zest and the salt with a whisk until fluffy; add the olive oil. Beat a little more until smooth. Add the tangerine, the ground almond and the baking powder, mix gently until everything is integrated. Pour into the mold and bake for about 45-50 minutes. It should be slightly damp in the center. Wait a bit before unmolding and allow to cool completely on a wire rack. Garnish with sifted icing sugar, if desired.

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