Nigella’s Clementine Cake
(adapted from a Nigella Lawson recipe)
5 seedless clementines* (about 365g/0.8 lb)
250g (0.55 lb) ground almonds
1 heaped tsp baking powder
225g (0.5 lb) sugar
6 large eggs
Place the clementines in a pan with enough cold water to cover and bring to the boil. Cover pan with a lid, then lower the heat to medium and leave to cook for 2 hours. Check intermittently and top up with boiling water if needed.
Preheat the oven to 190ºC (375ºF).
Drain the clementines and leave in the colander to cool completely. Give the fruit a light squeeze to remove excess water then pop into a blender and blitz to form a smooth purée (you can mash it by hand if you prefer small clementine bits in your cake).
Throw all other ingredients into the blender, give it a quick stir then blitz again until smooth (again, you can whisk by hand then fold in the fruit pulp for a rougher textured cake).
Pour the cake batter into a buttered and lined 21cm (8.3″) loose-based or springform cake tin and bake for an hour. After 40 minutes, check the cake and cover with foil if the top is browning too much.
When an inserted skewer comes out clean, remove the cake from the oven and leave to cool on a rack. Once cooled completely, flip the cake out onto a plate to serve. The cake can keep for several days and actually tastes better a day old.
* if using clementines containing seeds, cut open the fruit after boiling and remove the seeds by hand before blitzing.