An entire gluten free Clemengold Cake

It was my birthday biiiiiiiiiitch. Haha jokes, I wasn’t excited, I don’t think I like my birthday. Thank God for people who like your birthday enough for you or else this post might not have happened. So, your girl turned 27, I’m having a mini crisis so I don’t need anyone coming to me saying “that’s not old”, listen, let me cry in peace and get over it. Anywho, less meandering and more food in belly making. My friend decided to host a braai to celebrate me and the only condition be that I handle the desert. Well your girl handled an “almond” and Clemongold cake.

Well let’s get into making this here cake and a bitch will get to chit chatting with you a bit later.

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Get it from the shop

2 clemengold’s (approx. 280g), washed, scrubbed and roughly chopped, with skin.

2 tablespoons water

5 eggs, separated

150g castor sugar

225g ground almonds

2 tablespoons flaked almonds

2 tablespoons icing sugar to decorate

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Mix it in a pot

  • Remove all pips from chopped clemengold’s and place in a sauce pan with water and allow to boil on medium heat until clemengold’s are cooked and the water has just evaporated. Set aside to cool.
  • Preheat oven at 180 degrees Celsius and line cake tin with baking paper or butter.
  • Blend the cooled clemengold until smooth or chop until very fine. Set aside.
  • In a large bowl, beat egg whites until soft peaks begin to form. Gradually add half the castor sugar and continue to whisk until stiff peaks form.
  • In a separate bowl, beat egg yolks and remaining half of the castor sugar until the mixture is pale yellow and thick.
  • Mix the clemengold’s into the egg yolks and once fully mixed, incorporate the almond flour gently.
  • Stir 3 spoons of egg whites into the mixture to loosen then gently fold in remaining egg whites a fifth at a time.
  • Pour the mixture into the prepared tin and ensure it is level. Sprinkle almond flakes on top.
  • Bake for 50-55 minutes or until the top is golden brown and a skewer inserted in the center of the cake comes out clean.
  • Once cake is baked, allow to cool completely in the tin. Once cool, use a knife to loosen the cake from the edges and release from the tin.
  • Sift icing sugar over the cake and serve.

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What that cake do?

So yea, I really made this because I thought it would be a nice subtle compliment to what I knew would be a lavish braai. When I say lavish I mean home girl did not give us Simba chips and Endeurmints like it was the 90s, no no no, home girl always comes through with that cheese, biltong and mad fruit spread. Then the braai is like three meets, medium rare steak and chakalaka that only sister #2 can compete with. Simphiwe’s braais are something out of the book, truly.

Where was I? warm food memories ain’t gonna write this post. Yes, subtle compliment to a lavish braai. Boy, was I wrong, this the flavor power house, this ain’t no punk bitch flavour up in here, this is FLAVA. Those clemengold’s were not shy, no no no, they were here to twerk on your tongue. So no, I didn’t taste any almond, which is sad but made for a really nice gluten free alternative.

Speaking on almonds, that ground almond shit is kak expensive, shu, I almost fainted, an entire R140??? But, it was R99 at Dischem which is a saving but still hurts when you look at that 300g packaging and realize you paid about R2 per gram *crying face*. I don’t know what is higher, the price of almond flour or petrol, both just hurt.  Oh, and if you can’t find clemengold’s, don’t sweat it, just use oranges because that was the original recipe, I just wanted something *fancy*

Ok, back to the flavour party. Yes, it did suck that we lost a lot of the almond flavour behind the clemengold’s but I really liked the flavour that came out and this might have been the moistest cake I have encountered in my life. It was so good and so summer and even my no flour eating, punk ass gluten sensitive friend could dive in with no fear.

This is really a considerate cake. Like if you are a bomb party thrower that caters to everyone’s needs, make this cake. Obviously if you are making this for a nut allergy support group, this would be an I’ll advised cake to make, don’t be that guy.

Guys, I’m trash at presentation and photo taking. Look at the stark difference between my photos and my friends…

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My photo

 

 

Pathetic.

 

Anyway, get to baking haux.

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