Clementine Cake

A damp, fragrant flourless cake made from whole boiled clementines and ground almonds, with an intense citrus flavour and no added fat.

Ingredients

• 4-5 clementines (about 375g total)
• 6 large eggs
• 225g caster sugar
• 250g ground almonds
• 1 heaped teaspoon baking powder

Directions

1. Put the whole unpeeled clementines in a pan, cover with cold water, bring to the boil and simmer for 2 hours; top up the water if needed. Drain and cool.
2. Preheat the oven to 190C/170C fan/gas mark 5 and butter and line a 21cm springform tin.
3. Cut the cooled clementines in half, remove any pips, then blitz the whole fruit (skins, pith and all) to a pulp in a food processor.
4. Add the eggs, sugar, ground almonds and baking powder and pulse to combine into a thick batter.
5. Pour into the tin and bake for about 1 hour until a skewer comes out clean; cover with foil after 40 minutes if browning too fast.
6. Cool in the tin before removing. The cake keeps beautifully and is even better the next day.

Notes

Adapted from Nigella Lawson’s classic Clementine Cake (How to Eat / nigella.com).