Virtually Fat Free, All Natural Clementine Cake

This is delicious. I made it off of the idea from Nigella with her cake. However, I do not like ground almonds and the fat content is high. It is so delicious with vanilla ice cream (fat free, no sugar added or whatever).

• Ready In: 3 hrs
• Serves: 1-2

Ingredients

• 1  cup  crushed  Kashi Golean cereal
• 2  tablespoons plain fat-free yogurt
• 1⁄3 cup Splenda granular or 1⁄3 cup sugar
• 1  tablespoon nonfat milk
• 2  clementines, unpealed
• 1⁄4 teaspoon baking powder
• 3  egg whites

Directions

1. Put the clementines in a saucepan and add enough cold water to cover. Bring to a boil for 2 hours and add water if too much has evaporated.
2. Grind the Kashi Go Lean in a food processor until it is still coarse and resembles a hard meal. The yield of the Kashi should be enough so you can use about 3/4 cup of this.
3. After boiling, let clementines cool. Cut them in half and take out the seeds. Put them both in a food processor and blend until it is a thick pulp.
4. Add all ingredients and blend in a food processor (or by hand) until it's well blended.
5. Put in a greased pan as long as the cake is about 1 1/2 inch worth of batter inside the pan.
6. Bake at 375°F for 45 minutes to an hour.
7. Let sit 10 minutes before removing.
8. Note: If you have a springform pan, it works great.