Clementine Cake

Clementine Cake

Clementine Cake

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   12 Points
Cuisine
  • dessert
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Ingredients
  • 5 clementines (about 375 g total weight)
  • 6 eggs
  • 200 grams sugar
  • 250 grams ground almonds
  • 1 teaspoon baking powder
Instructions

Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.

Drain and, when cool, cut each clementine in half and remove the pips.

Mix and pulse the clementines to a pulp- skins, pith, fruit and all. Preheat the oven to gas mark 5/190C. Butter and line a 21cm Springform tin.

Beat the eggs and add the sugar, almonds and baking powder.

Mix well, adding the pulped oranges.

Butter and line a 21cm Springform tin.

Pour the cake mixture into the prepared tin and bake for an hour or until baked (when a skewer will come out clean). Cover the top with foil or greaseproof paper after about 40 minutes to stop the top burning.

Remove from the oven and leave to cool, in the tin. When the cake's cold, take it out of the tin.

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