Clementine Cake

Directions

1. 1
   Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
2. 2
   Drain and, when cool, cut each clementine in half and remove the pips.
3. 3
   Mix and pulse the clementines to a pulp- skins, pith, fruit and all. Preheat the oven to gas mark 5/190°C. Butter and line a 21cm Springform tin.
4. 4
   Beat the eggs and add the sugar, almonds and baking powder. Mix well, adding 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 will come out clean). Cover the top with foil or greaseproof paper after about 40 minutes to stop the top burning.
7. 7
   Remove from the oven and leave to cool, in the tin. When the cake's cold, take it out of the tin.