-
Put the clementines in a pan
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 in a food processor
(or by hand, of course). Preheat the oven to gas mark
5/190ºC/375ºF. Butter and line a 21cm Springform tin.
-
You can then add all the other
ingredients to the food processor and mix. Or, you can
beat the eggs by hand adding the sugar, almonds and baking
powder, mixing well, then finally adding the pulped
oranges.
-
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. When the cake's cold, you can take
it out of the tin. I think this is better a day after it's
made.
-
You can also made this with an
equal weight of oranges, and with lemons, in which case I
increase the sugar to 250g and slightly anglicise it, too,
by adding a glaze made of icing sugar mixed to a paste
with lemon juice and a little water.
|
DAILY
DINNERS 
