Dom mentioned that it's originally a Nigella Lawson recipe so I googled it and it's from her book "How to Eat". The only tricky bit is that the clementines should be boiled for one and a half hours. Ah, I thought, I don’t have time for that…..I wonder if there’s another way.
Sure enough, on Nigella's website (see here) it says that you can microwave them instead, so that’s what I did. Nigella recommends cooking them in a covered dish with a vent in the lid so I used my lovely old Pearsons of Chesterfield stewpot.
This is a fabulous cake. Beautifully moist with flecks of the clementine zest running through it and of course it’s gluten free. It's very easy to make, keeps well, freezes well and makes a delicious dessert.
Ingredients
375g clementines
250g ground almonds
225g caster sugar
6 large eggs, lightly beaten
1tsp baking powder
Method
Preheat the oven to 19°C / 170° fan / gas mk 5. Butter and line the base of a 20cm springform tin.
Put the clementines into a dish with a lid that has a steam vent. Add a little water and microwave on high , 800-900W, for 8-10 minutes, turning half way through until soft. Drain and allow to cool while preparing the other ingredients.
Cut each clementine in half and remove the stalk ends and any pips. The easiest way to do this is to flatten out the halves of fruit and dig out the pips.
Put them all into a food processor and blitz briefly to a rough pulp. Add all the other ingredients and process until smooth.
Transfer the mixture to the tin, level the top and tap on the worktop to dispel any trapped air.
Bake for 40 minutes until the cake passes the skewer test, covering loosely with foil after 20 minutes to prevent the top from scorching.
Remove from the oven and sit the tin on a rack until the cake is cool.
Dust with icing sugar before serving.
Cuts into 10-12 slices.
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