Meyer Lemon & Clementine Cake

5 small meyer lemons
3 clementines (total weight of all fruit should be about 1 pound)
4 eggs
¾ cup agave nectar
2 cups blanched almond flour (also tried almond meal which created a slightly denser texture)
½ teaspoon celtic sea salt (or any salt)
1 teaspoon baking soda

1. Wash the fruit and boil it whole (peel and all) for 30 minutes. Pull off any stems, quarter the fruit and let it cool about 10 minutes. Scrape out the insides of the lemons and remove any seeds from the clementines.

2. Place whole oranges (peel and all) and lemon peels in a food processor and blend until smooth.

3. Add eggs, agave, almond flour, salt and baking soda and process until well blended.

4. Pour batter into a 9-inch round cake pan greased with vegetable oil or cooking spray.

5. Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean.

6. Cool in the pan for 2 hours.

(Optional) Sprinkle with powdered sugar before serving.

Serves: 6-8

Source: Adapted from Elana's Pantry Orange Cake http://www.elanaspantry.com/orange-cake/

Prepared by: Lena for the May 2009 meeting.