Clementine & Carrot Passover Cake

A deliciously moist, fruity cake that's perfect for Passover (and any other time of year) -- gluten-free, low-carb and nourishing.

Keyword: Desserts & Treats, Gluten-Free, Keto, Low-Carb, Vegetarian

Servings: slices

Calories: 177kcal

Ingredients

4 small clementines roughly 12 oz / 300 g, untreated (organic), stems removed
8 cardamom pods
1 cinnamon stick
1 tbsp fresh ginger chopped
2 medium carrots about 3.5 oz / 100 g, washed and cut into 1-inch pieces; no need to peel
6 large eggs yolks & whites separated
1 cup keto sweetener I used King Arthur Mills' Baking Sugar Alternative here; another keto sweetener I like to use is allulose
½ tsp ginger powder
generous pinch salt
2 cups almond flour
2 tbsp sliced almonds make sure they are thinly sliced; thick almond slices mess up the cake’s surface when you cut it
1 tsp keto confectioner's (powdered) sugar store-bought or homemade; or regular powdered sugar

Instructions

Place the whole clementines in a small pot with a lid and cover with 1 inch of water. Add cardamom pods, chopped fresh ginger and cinnamon stick. Bring to a boil, reduce heat, cover and let simmer for 40 minutes; set timer. When the timer rings, add the carrots and cook for another 20 minutes.
Once the clementines and carrots are very soft (poke with a paring knife to check), lift them out of the pot with a slotted spoon and set them on a plate to cool; discard the water with the spices.
While the clementiens & carrots are cooking, line the base of a 9-inch springform with baking parchment. Grease the sides of the form with butter or oil. Preheat the oven to 325F and set a rack in the center of the oven.
Once the clementines and carrots are cool enough to handle, cut the clementines in half horizontally and remove any seeds. Transfer clementines and carrots to a blender. Add the 6 egg yolks (place the whites in a medium mixing bowl), sweetener and powdered ginger. Process into a super-smooth puree, about 1-1½ minutes on high power. Transfer to a large mixing bowl, using a spatula to remove as much as the puree as you can from the blender.
Using an electric whisk, beat the egg whites until they are stiff; add a generous pinch of salt half-way through whisking. Gently fold the egg whites into the clementine-carrot puree until well combined, taking care not to crush the air out of the whites.
Transfer the mixture to the prepared springform and slide into the preheated oven. Bake for 30 minutes, then cover loosely with a sheet of aluminum foil and bake another 30 minutes until the middle is completely set. Remove and set aside to cool. The cake will collapse in the middle; that’s normal.
Let the cake cool in the springform for an hour. Unclip the side to remove. To remove the baking parchment, loosely place an inverted plate over the top of the cake and flip them so the cake sits upside-down on the plate. Peel the parchment off the base of the cake and then flip back onto a serving plate.
Serve at room temperature or chilled, accompanied by with a blob of sour cream, rhubarb-strawberry compote or on its own. Covered with aluminum foil, this cake keeps well in the fridge for 4-5 days.

Nutrition