Clementine Cake

7 steps · 45 min total

1. 01

   Boil Clementines

   Place the 5 clementines in a pan and cover them with cold water. Bring to a boil, then reduce the heat and simmer for about 2 hours, until they're very soft and easily pierced with a knife.
2. 02

   Cool and Pit Clementines

   Drain the cooked clementines. Once they're cool enough to handle, cut each one in half and carefully remove any pips.
3. 03

   Pulp Clementines, Prep Tin

   In a food processor, pulse the cooled clementines — skins, pith, fruit, and all — until they form a coarse pulp. You want some texture, not a completely smooth puree.

   Preheat your oven to 190°C (Gas Mark 5). Butter and line a 21cm Springform tin with parchment paper.

4. 04

   Mix Dry Ingredients

   In a large bowl, beat the 6 eggs until light. Stir in the 200 grams sugar, 250 grams ground almonds, and 1 teaspoon baking powder.
5. 05

   Combine Mixtures

   Add the clementine pulp to the egg and almond mixture. Stir everything together until just combined.
6. 06

   Bake the Cake

   Pour the cake mixture into your prepared tin. Bake for about 1 hour, or until a skewer inserted into the center comes out clean. The cake should be golden brown on top.

   If the top starts to brown too quickly, cover it loosely with foil or parchment paper after about 40 minutes of baking.

7. 07

   Cool and Serve

   Remove the cake from the oven and let it cool completely in the tin on a wire rack. Once it's fully cold, carefully remove it from the Springform tin.