Welcome to On Callie’s Plate

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In celebration of my new blog, I have cake!

• It happens to be my favorite cake.
• It is the only cake I’ve ever made with my mom (who will no doubt be my first blog reader- Hi mom!)
• It’s cake. Who doesn’t like cake?

While I am a healthnut, I want to let you know I am also a person who just loves food. I started experimenting in the kitchen just two years ago, but I developed a passion immediately. I read countless food blogs, own more cookbooks than I could ever cook through, create recipes on an almost daily basis, and write meatless monday posts for Revive Wellness and City and Dale. I enjoy eating seasonally and locally, so what’s on my plate changes constantly.

This blog is a great way to keep track of it all, and I’m excited to share my online recipe binder with you.

So back to that cake.

It uses almond meal instead of flour, and uses the whole orange, pith and all. This combination results in a dense, moist and aromatic dessert. This version uses clementines, but mom and I used navel oranges the first time we made it and is equally as good.

Ingredients

4-5 clementines (or 2-3 navel oranges)

6 eggs

1 1/4 cups sugar

2 cups of almond meal, or ground almonds

1 generous tsp baking powder

Directions

1. Place oranges in a pot or saucepan and pour water until just barely covered. Bring to a boil and let cook for 2 hours. Let cool and then remove clementines.
2. Preheat oven to 350 degrees, grease and line a springform pan.
3. Cut each clementine into 4 sgements and place in a food processor, give a quick whirl. Then blend eggs, almond meal, sugar and baking powder, but not too long.
4. Pour mixture into pan, and bake for 45 min- 1 hour. (I like the edges a bit browned, so an hour works for me) Be sure that a knife or toothpick comes clean when inserted into the middle of the cake.
5. Cool on a wire rack still in pan.

I’ve seen this cake topped with a syrup or candied oranges, but I like to keep it simple and just sprinkle with powdered sugar to finish.

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