Clementine Cake

• 4 whole Clementines (about 375g Total Weight)
• 6 whole Eggs
• 7 ounces, weight Sugar
• 1/2 pounds, 7/8 ounces, weight Ground Almonds
• 1 teaspoon Baking Powder

1. 1. Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
2. 2. Drain the water off and, when clementines are cool, cut each clementine in half and remove the pips.
3. 3. Using a food processor, mix and pulse the clementines to a pulp - skins, pith, fruit and all. Preheat the oven to gas mark 5/190u0b0C.
4. 4. Beat the eggs in a bowl and then add the sugar, almonds and baking powder. Mix well, then mix in the pulped oranges.
5. 5. Butter and line a 21cm springform tin.
6. 6. Pour the cake mixture into the prepared tin and bake for an hour or until baked (when a skewer poked in the center of the cake comes out clean). Cover the top with foil or greaseproof paper after about 40 minutes to stop the top from burning.
7. 7. Remove from the oven and leave to cool, in the tin. When the cake is cold, take it out of the tin.

clementines, eggs, weight sugar, baking powder

Taken from tastykitchen.com/recipes/desserts/clementine-cake/ (may not work)