Clementine Cake

This is very easy to make, keeps well, and is both moist and delicious. You can eat it as a cake, or you could also serve it as a pudding with vanilla ice cream. I took one to work, where it was very popular – a colleague has already made it twice!

  • about 400g of clementines (maybe 5 of them)
  • 6 large eggs
  • 225g sugar
  • 250g ground almonds
  • 1 teaspoon baking powder

Put the whole clementines in a large pan, add cold water to cover, bring to the boil and simmer for two hours.

Preheat the oven to 190ºC or gas mark 5. Butter a 21cm springform tin and line the sides and bottom with greaseproof paper. Prepare a circular piece of aluminium foil which just fits inside the cake tin.

Drain the clementines. When they are cool enough to handle, remove any pips or stalks and chop them up – skins, pith, fruit and all. Put them in a food processor and purée them, or you could use a stick blender.

If you’re using a food processor, just add the other ingredients and mix. Otherwise beat the eggs in a large bowl, then add the sugar, almonds and baking powder, finally the clementine purée and mix till combined.

Pour the mixture into the lined cake tin. Bake it for about an hour: when it’s done, a skewer or sharp knife will come out clean. Check the cake from time to time – if the top turns brown before it’s done (which in my case happened very quickly) put your circular bit of foil on top to protect it.

After the cake is cooked, leave it to cool and then take it out of the tin.

From a recipe by Nigella Lawson