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Sprinkle pomegranate "jewels" on this clementine crown cake and listen to the crowd "ooh" and "aah."

Alternative baking is the new baking! Whether you’re eschewing grains, dairy or sugar (or in the case of this book, all three), Clean Cakes has a sweet or savory baked confection for you. Enlist the help of British pastry chef Henrietta Inman and an expanded pantry to reap the benefits of extra-friendly goodies everyone can enjoy.

Make this stunning cake during the winter months when clementines are at their sweetest and best. It is a light and fresh alternative to the heavier food around at this time of year. When serving this cake, I like to cut open an extra pomegranate for its seeds, so that each slice is served with a generous amount of pomegranate “jewels.”

Pomegranate molasses is made from the concentrated juice of pomegranates and has a brown-red hue. It is packed with vitamins, minerals and antioxidants and has a tangy and slightly bitter flavor. Mixed with a little honey, it makes a sweet and fruity glaze or syrup for cakes, as shown here, especially complementing citrus.

Notes: If you don’t have a springform “crown” cake tin, you can make this in any 8- to 9-inch regular round springform cake tin.

Reprinted with permission from Clean Cakes