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Cooking With Your Kids: Wholesome & Delicious Dessert!

Saturday, April 26, 2014 6:28 PM | Deleted user

by Sheri Saperstein Richberg, Certified Personal Trainer

Getting your kids involved in the kitchen will not only bring smiles to their faces, it will bring togetherness into your home. Baking can be used as a math lesson i.e. “counting” ingredients, “sorting” colors, “identifying” food groups, all while getting your kids to taste new foods along the way. Plus, kids can learn how to measure, mix and have some decorating fun!

This simple Clementine Cake is wholesome and delicious and a perfect dessert (or brunch treat) for the Spring season. Using fresh clementines (Halos work great!), unsalted roasted almonds, eggs and sugar, this recipe is also dairy and gluten free, not to mention moist and refreshing!

Cake Math Fun: Sorting & Counting: Lay out different sized Mixing Spoons and Measuring Cups. Have kids sort the clementines by size and place them in a row, beginning with the largest and ending at the smallest. Count them, take one away and count again, focusing on adding and subtracting. Fill each measuring cup or spoon with almonds and clementine segments the kids can taste. See how many of each you can fit into each size cup, using estimation guesses and real time results!

Clementine Cake Recipe

4 to 5 clementines
6 eggs
1.5 cups sugar
2 +1/3 cups ground almonds (I did this in the Cuisinart processor with blade attachment)
1 heaping teaspoon baking powder

Put the clementines in a pot with cold water and cover. Bring to a boil and simmer for 2 hours. Drain and, when cool, finely chop in the processor or blender. Preheat the oven to 375 degrees F.

Butter and line an 8-inch springform pan with parchment paper. By hand, beat the eggs, add the sugar, almonds & baking powder. Mix well, then fold in the chopped clementines.

Pour the cake mixture into the prepared pan and bake for 1 hour, until a skewer comes out clean. Cover the cake with foil after about 30-40 minutes to stop the top from burning. Remove from the oven and leave to cool. Add a glaze made of confectioners' sugar mixed to a smooth paste with lemon juice. Drizzle onto the cake or spoon the glaze into a Ziploc bag and let the kids help decorate by piping.

This cake is best eaten the next day after the flavors have a chance to meld – it is super moist and delicious! We made it for Passover and it was so yummy I had to make another one right away to give as an Easter gift! You can feel good about the nutritious ingredients in this cake and your kids will have fun helping you make it. Everyone will enjoy eating it for sure!


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