Clementine & Almond Cake
Servings: 8 people
Equipment
- 20cm loose bottom cake tin
Ingredients
- 2 large or 3 small clementines
- 175 g golden caster sugar
- 125 g Ground almond
- 75 g Plain Flour or gluten free flour
- 1 tsp Baking powder
- 4 Large Eggs
- 1 tsp cardamom seeds freshly ground
Instructions
- Grease and line a 20cm loose bottom cake tin. Set the oven to 160C fan
- Firstly place the clementines in a small saucepan with water to cover. Bring to the boil and simmer for 1 1/2 - 2 hours or until they really soft (top up the water if it evaporates). Cool slightly, then cut in half, remove any pips. Blitz the clementines, skin and flesh in a food processor until smooth. Place in a bowl and set to one side.
- Place the flour and ground almond in a bowl with the cardamom and the baking powder and give it a good stir with a whisk or fork, set to one side. Place the sugar and eggs in the bowl of your free standing mixer. Beat with the balloon whisk attachment for at least 5 minutes. You want the egg mixture to be really thick and leaving a thick trail. Once you have reached this stage fold in the pureed clementine mixture, followed by the flour mixture, taking care not to knock too much air out of the egg.
- Pour the contents of the bowl into the prepared tin. Place into the oven and bake for approximately 45 minutes. A cocktail stick inserted into the centre of the cake should come out clean.
- Cool in the tin for 5 minutes, then turn out. Dust with icing sugar and serve on its own or with a dollop of Greek yogurt.