I have to thank my boss at works for the inspiration for baking this recipe, she made this for the "Children in Need" bake sale last week. After digging about in my recipe book collection I located the recipe. The recipe is gluten free as it uses ground almonds instead of flour, so its a handy one to have in case of a ceoliac visitor. The recipe is easy and fairly foolproof, its not the most pretty of cakes but it more than makes up for this flavour stakes.
- 4-5 clementines ( about 375g )
- 6 eggs
- 225g caster sugar
- 250g ground almonds
- 1 heaped tsp baking powder
Put your clementines in a pan with just enough water to cover and bring to the boil, simmer for 2 hours until soft. Keep an eye on the pan ensuring it doesn't boil dry. Drain and cool, once cool split and check for pips, remove any you find. Pulp the clementines in a food processor(all of it), then add the other ingredients and whizz until you have a smooth mixture.
Pour into a greased and based lined springform tin, roughly 7 inches across. Bake in a preheated oven 180c for approximately an hour, as the cake quickly browns you should cover it with foil after the first 30 minutes. Test with a cocktail stick , so that it comes out clean when its done. Cool in the tin, dust with icing sugar.