NIGELLA'S CLEMENTINE CAKE

NIGELLA'S CLEMENTINE CAKE image

Number Of Ingredients 5

4-5 clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 and one-third cups ground almonds
1 heaping teaspoon baking powder

Steps:

Put the clementines in a pot 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. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375ºF. Butter and line an 8 inch springform pan. Pour the cake mixture into the prepared pan 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 pan. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time. I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to one and one-quarter cups and slightly anglicize it, too, by adding a glaze made of confectioner's sugar mixed to a paste with lemon juice and a little water.