Clementine gluten free cake

 

INGREDIENTS

Serves: 8-10

METRICCUPS

• approx. 375 grams clementines (approx. 4)
• 6 large eggs
• 225 grams white sugar
• 250 grams ground almonds
• 1 teaspoon baking powder (see NOTE below)

METHOD

1. Microwave pierced, whole clementines for 8 minutes or until completely mushy.
2. Blitz in a food processor
3.  Preheat the oven to gas mark 5/190ºC/170°C Fan/375ºF. Butter and line a 20cm / 8 inch Springform tin.
4. Add all the other ingredients to the food processor and mix. 
5. Add the pulped oranges.
6. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. Remove when cold
7. If using lemons, increase the sugar to 250g / 2¼ cups and add a glaze made of icing sugar mixed to a paste with lemon juice and a little water.