Ingredients: 5 clementines (about 375 g total weight),6 eggs,200 grams sugar,250 grams ground almonds,1 teaspoon baking powder
Instructions:
- Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
- Drain and, when cool, cut each clementine in half and remove the pips.
- Mix and pulse the clementines to a pulp- skins, pith, fruit and all. Preheat the oven to gas mark 5/190C. Butter and line a 21cm Springform tin.
- Beat the eggs and add the sugar, almonds and baking powder.
- Mix well, adding the pulped oranges.
- Butter and line a 21cm Springform tin.
- Pour the cake mixture into the prepared tin and bake for an hour or until baked (when a skewer will come out clean). Cover the top with foil or greaseproof paper after about 40 minutes to stop the top burning.
- Remove from the oven and leave to cool, in the tin. When the cake’s cold, take it out of the tin.
