Clementine Cake

This delightful concoction can also be made

with equal weights of oranges, lemons or limes,

but then you might want to increase the sugar content slightly.

Serve as a desert or for afternoon tea.

.

Ingredients:
4-5 clementines - total weight about 450g
6 eggs
280ml sugar
500ml ground almonds
50ml flour
7.5ml baking powder
icing sugar to dust on the top after cooking

Method:
Put the clementines in a pot with cold water to cover and bring to the boil. Cook for 2 hours. Drain and allow to cool. When cool. cut each clementine in half and remove the seeds. Finely chop the skins, pith and fruit in a food processor.
Preheat the oven to 190C. Butter and line an 8 inch round cake tin with baking paper.
Beat the eggs. Add the sugar, almonds, flour and baking powder. Mix well, adding the chopped clementines a little at a time in about 3 portions to give a pourable batter.
Pour the cake mixture into the prepared cake tin and bake for 1 hour. You may have to cover the cake with foil after about 40 minutes so that the top does not become too brown. Check that the cake is done by inserting a skewer in the centre. The cake is done if the skewer comes out clean. Remove from the oven and leave to cool in the tin. When the cake is cool, remove it from the tin. Serve dusted with icing sugar cut into 12 wedges.