Clementine Cashew Cake

Here's a bright dessert that's flourless and fabulous! And the perfect use of less than perfect clementines. If you've got some getting a little soft bake this up right now or pop the clementines into the freezer whole for later use (like I did).

Ingredients:

200g (4 small, 7 oz) clementines, fresh or frozen

4 eggs

120g (4 oz) sugar

175g (6 oz) ground cashews

1 tsp baking powder

Cook the clementines in the microwave in a covered dish with a little water on high for 8-10 minutes. Then drain off the water and let cool. Cut in half and remove any pips. Place everything else (yes even the peel) in a food processor and pulse to a pulp. Add the remaining ingredients to the food processor and mix together for 20-30 seconds. Oil and flour a 1.5L (6" X 6" X 2") baking dish, pour the batter in and bake at 375°F for 40-45 minutes or until a cake tester comes out clean. Cool on rack.

Makes 8 servings

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Cashew Chicken

Who needs takeout or food delivery service when you can make this takeout fakeout in less than 30 minutes!

Ingredients:

1 lb boneless, skinless chicken breasts cut in 1" pieces

1/4 cup cornstarch 

Salt and pepper to taste 

2 tbsps vegetable oil

1/4 cup low sodium soya sauce

1/2 cup chicken broth

3-4 tsps minced garlic

1 tbsp brown sugar

1 tbsp hoisin sauce

1 tsp sesame oil

3/4 cup whole unsalted cashews

1 cup shredded cabbage or coleslaw mix

Black sesame seeds to garnish

Toss the chicken with salt, pepper and cornstarch. Heat oil in a wok or skillet to medium high heat. Add the chicken and cook to golden brown then add the cashews. Whisk the soya sauce, broth, minced garlic, brown sugar, hoisin and sesame oil together and pour over the chicken. Cook until sauce has thickened then add the cabbage for about 3 minutes. The sauce should coat everything giving it a delicious glaze.

Serve over rice garnished with black sesame seeds.

Makes 4 servings

Adapted from: therecipecritic.com

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