- 2 clementines or tangerines (or 1 orange)
- 5 eggs, beaten
- 250g caster sugar
- 250g ground almonds
- 1 tsp baking powder
- Sunflower, groundnut or vegetable oil or butter for greasing the tin
First wash the clementines in hot water, then place them in a saucepan of water, bring to the boil and simmer gently for 30–40 minutes.
Drain and allow the clementines to cool for at least 10 minutes, then cut them into quarters and remove any pips.
Put the clementines, skin and all, into a blender and blend to a completely smooth puree. You can do this first step ahead of baking if you wish: store the blended clementines in the fridge for up to 2 days.
Preheat the oven to 190°C (170°C fan/gas mark 5). Grease a 20cm round cake tin with oil or butter. Cut a disc of greaseproof paper and use to line the tin.
Using an electric mixer, beat the eggs and sugar together for a couple of minutes until pale and creamy. Or beat in a bowl by hand, if you don't have a mixer.
Gently fold in the cold clementine puree. Add the ground almonds and finally the baking powder. Stir to combine.
Pour the batter into the prepared tin and bake for 45 minutes to 1 hour, or until the top is golden brown and the cake is firm to the touch. If the top begins to brown too early or too much, cover it with a piece of foil.
Leave to cool in the tin before turning out and serving.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
We love food and we've got some great recipes to prove it. Here are some of our favourite cakes, bakes and dessert recipes from our chefs and local experts.
This delicious tart is packed with the taste of summer, whatever time of the year it is.