Nigella's clementine cake

Ingredients

• 5 (about 370 g) clementines
• 6 eggs
• 225 g caster sugar
• 250 g ground almonds
• 1 teaspoon baking powder

You may like

French amandier cake, the super soft almond cake

Preparation

• Put the clementines in a pot with cold water (enough to cover clementines), bring to the boil and cook for about 1 1/2 hours or until soft.
• Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor.
• Preheat the oven to 190ºC. Butter and line a Springform tin. In a mixing bowl, beat the eggs by hand. Add the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
• Bake for about 40 minutes or until done . The cake started browning after 20 minutes, so cover with foil to prevent the top from burning.