Clementine Cake

This is honestly the best cake I think I have ever had. I got a recipe book for Christmas, and until now, I was too scared to ruin it with my horrible writing. However, this cake has to be documented.

It is so simple, even though it takes about 3 and a half hours to make. 3 of those hours you are not doing anything at all, and the other half is blending!

So here is a recipe that I really recommend, after my good friend Evie Hutt was desperate to make this for a friend’s birthday last week. Safe to say, it lasted one day, and we even had leftovers for breakfast! (Plus, no FLOUR and NO BUTTER!)

Ingredients

• 375 grams clementines (approx. 3 medium-sized ones)
• 6 large eggs
• 225 grams white sugar
• 250 grams ground almonds
• 1 teaspoon baking powder

Method

1. Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. 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 (or by hand, of course). Preheat the oven to gas mark 5/190ºC/375ºF.
2. You can then add all the other ingredients to the food processor and mix. Or, you can beat theeggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
3. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you’ll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin. I think this is better a day after it’s made, but I don’t complain about eating it at any time.
4. We made an orange glaze by boiling orange juice and sugar together to make a thick mixture, and just poured it over the cake and decorated with slice oranges.