This is weird and wonderful. It’s a perfect Fall/Winter recipe to finish up that box of Clementine oranges that you didn’t quite manage to get through before they started to look a little shriveled.
- Just under 1/2 lb of Clementine oranges – about 4-5 oranges
- 1t. vanilla extract
- 6 eggs (or substitute 1/2 of the eggs with flax eggs)*
- 1c. granulated sugar
- 1t. baking powder
- 2-1/3 c. almond flour
- 1/2 t. cloves
- 1/2 t. nutmeg
- In a large soup pot, boil the oranges – with the rinds on – for 2 hours. Watch the pot to that the water doesn’t burn off – you will need to refill the water once or twice.
- Preheat oven to 350 degrees F.
- Prepare an 8″x8″ loaf pan, or mini loaf pans, with oil and parchment paper.
- Remove oranges from pot and let cool a bit. Cut them in half and remove any seeds. Remove the stem nobs as well.
- Place the oranges – with rinds on – in a food processor and puree until smooth. Add eggs an vanilla extract; blend again.
- In a bowl, blend all dry ingredients, then add to the orange mixture and stir until combined.
- Spoon batter into pan(s), about level with top of pans.
- Bake for 20-50 minutes, covering with foil after the first half of baking. Test with a toothpick or wooden skewer – toothpick should come out clean.
- Cool on rack before serving.
Flax Egg: Combine 1T. ground flax seed with 3T water and whisk together. Let sit for 5 minutes, then use in place of one egg.