Low FODMAP spiced clementine and walnut cake
by FoodMaestro | 14 December 2016
A delicious festive dessert
The clementine and walnut cake makes a delicious festive dessert and is a great alternative to Christmas pudding.
- 5 clementine’s with skin on
- 4 eggs
- 200g walnuts
- 100g rice or coconut flour or you can use normal flour
- 1 ½ tsp baking powder
- 1 tsp allspice
- 2 tsps cinnamon
- 150g unrefined caster or brown sugar
You will need a 20cm greased cake tin. Line with grease proof paper.
- Preheat the oven to 180C
- Put 3 clementine’s in a saucepan. Cover with water and boil with the skin on for 20 minutes.
- Put the walnuts in a blender or food processor and grind until quite fine.
- In a large bowl mix together 130g of the sugar and the rest of the dry ingredients.
- In another bowl whisk the eggs and set aside.
- Allow the clementine’s to slightly cool, cut them in half and then in a food processor or blender blend them to a paste with the skin on. Mix in with the eggs.
- Add the egg mix to the dry ingredients and whisk until everything has blended together.
- Pour the mix in to the cake tin and bake for 30 minutes. Check after 25 minutes. Should be spongy to touch. Insert a knife in to the centre to check if it is cooked. Leave for 5 minutes before taking out of the cake tin.
- In a pan heat the juice of one of the remaining clementine’s with 20 g of sugar. Allow to boil for a couple of minutes. Using a brush coat the cake with the mix.
- Remove the cake from the tin and decorate with thin slicing of clementine. Serve with Greek yoghurt.
Recipe from: Simply FODMAP! written by Jessica Andersson and Caroline Skirrow, is a one-stop, easy to-follow guide for anyone following a low-FODMAP diet with over 55 simple and delicious recipes that everyone can enjoy. For more information visit website