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4-5 clementines (about 1 pound total weight)
Put the clementines in a pot with some cold water, bring to a 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--in a food processor and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp.
Preheat the oven to 375°F.
Butter (or use margarine) and line an 8" springform pan.
Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof paper after about 40 minutes to stop the top burning.
Remove from the oven and leave to cool, on a rack, but in the pan.
When the cake's cold, you can take it out of the pan.
Poster's Notes:
Can be made with an equal weight of oranges, and with lemons, in which case increase the sugar to 1-1/4 cups and slightly anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
Posted by Wendy Baker
Nutritional Info Per Serving: N/A
6 eggs
1 cup plus 2 tbsp. sugar
2-1/3 cups ground almonds
1 heaping tsp. baking powder
Butter or margarine for pan
This is better a day after it's made, but can be eaten any time.