Clementine and almond cake
A sweet, gluten-free cake with its roots in the Middle East
Ingredients
For the cake
- 5 clementines (about 500g total weight), washed and unpeeled
- 1 lime, washed and unpeeled
- 100 grams stem ginger
- 6 eggs
- 250 grams caster sugar
- 300 grams ground almonds
- 1 tsp baking powder
- 1 tsp vanilla extract
For the topping (optional)
- 30 grams sugar
- 1 tbsp honey
- 25 grams dairy-free spread
- 2 clementines, zest and juice
- 100 grams flaked almonds
Instructions
For the cake
- Put unpeeled clementines and lime in a pot with cold water cover with a lid, bring to a boil and cook until soft, about 1 and 1/2 hours. Check every now and again to ensure it doesn't boil dry
- Drain and when cool, cut clementines and lime into quarters and add the stem ginger. Blitz the lot - skins, pith and fruit - with a hand blender or food processor
- Pre-heat oven to 180c/gas mark 4. Grease and line the base of a 9-inch spring-form tin
- Whisk the eggs and sugar in a bowl until thick and creamy
- Fold in the almonds and baking powder and add the clementine purée and vanilla. Mix well but gently
- Pour cake mixture into prepared pan and bake for an hour to an hour and a half, test with a skewer - if it comes out clean, the cake is ready. You may need to cover the cake with foil after about 60 minutes to stop the top from getting too dark
- Remove from oven and leave to cool, on a rack, Leave in the tin until cold
For the optional topping
- Put the sugar, spread/butter and honey into a saucepan and heat gently, stirring until the sugar dissolves
- Increase the heat and bring to the boil. Add the almonds and keep stirring, you are looking for a light golden brown colour
- Add the zest and juice and bring back to the boil before spooning onto the top of the cake and spreading gently