Every year I look forward to clementines – the smell is pure Christmas and I eat them like sweets. It must be a mental reminder of the orange at the bottom of the Christmas stocking calling to my inner child or something – anyway carrying on………………….
This recipe was a real find - Clementine Cake from How To Eat by Nigella Lawson. Easy to make, gluten free and absolutely delicious. I look forward to making this before Christmas.
4 – 5 clementines (around 375g total), 6 eggs, 225g castor sugar, 250g ground almonds, 1 heaped teaspoon of baking powder. (If you really want it gluten free use gluten free baking powder or make your own)
Put the clementines in a pan with some cold water, bring to the boil and simmer for 2 hours. Drain and, when cool, cut each clementine in half and take out the pips. Then pulp the whole fruit skin and all, in a food processer.
Preheat the oven to gas mark 5/ 190 degrees C and butter and line a 21cm springform cake tin.
Beat the eggs. Add the sugar, almonds and baking powder. Mix well adding the pulped clementines. Pour the mixture into the tin and bake for an hour, when a skewer comes out clean. You may have to cover with foil after about 40mins to prevent the top burning, as you can see from the photo I forgot to do this. Put on a rack to cool then remove from the tin. I agree with Nigella this is better the day after but it doesn’t always last that long.