I made this cake at Christmas but it was so delicious, I made it again. Once you’ve made it once, you will probably make it time and again too! It’s a combination of vintage recipes by Claudia Roden and Nigella with a couple of twists of my own. The combination of whole clementines, almonds and a touch of marmalade are a taste sensation, just as nice to eat for dessert with some whipped cream or ice cream on the side, or with an afternoon cuppa.
Ingredients
- 4-5 whole clementines
- 6 eggs
- 220g golden caster sugar
- 2 tbsps of good quality bitter orange marmalade
- The zest of a whole unwaxed lemon
- 250g ground almonds
- 1 heaped teaspoon of baking powder
- 1 tbsp flaked almonds
To make…
- Put the clementines in a pan with some cold water, up to two thirds of the way up of the fruit. Bring it to the boil, cover and simmer gently for two hours.
- Preheat the oven to 190C. Butter and line a 21cm springform baking tin.
- Drain the water off and, when cool, place the fruit on a large chopping board. Cut each clementine in half and remove any seeds. Using a knife with a large flat blade, chop them up finely – skins, pith and fruit. You could use a food processor but it’s nice to have that bit of texture you get with hand chopping.
- In a large mixing bowl, beat the eggs together, add the sugar, marmalade, lemon zest, almonds and baking powder and combine thoroughly. Now stir in the pulped fruit.
- Pour the mixture into the cake tin. Scatter the flaked almonds evenly over the top.
- Bake in the middle of the oven for an hour. Set a timer for 40 minutes and cover the top with a little baking parchment to prevent it from burning. I forgot to do that first time and it did burn a little at the edges. Check at an hour to see if it’s done. A skewer or a length of dried spaghetti stuck in the middle should come out clean. Bake for a little longer, covered and check every ten minutes until it’s done.
- Once you’re happy it’s done, leave it to cool on a rack, in the tin.
- You can eat it straightaway but it’s best the next day.
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