Clementine Cake - Delicious!

We had five clementines that were over ripe and about to go off. So I did what anyone would do in my position and Googled for help. Nigella Lawson came to the rescue with a butter-less and flour-less recipe that was intriguing as it was difficult to cook. It took a long time, and, as warned, I burnt the top of the cake, but I succeeded in making an edible, tasty cake out of nearly done clementines.

Ingredients

4-5 clementines (about 375g total weight)
6 eggs
225g sugar
250g ground almonds
1 heaped teaspoon baking powder

Method

1. Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
2. 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).
3. Preheat the oven to gas mark 5/190ºC. Butter and line a 21cm Springform tin.
4. 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.
5. Pour the cake mixture into the prepared tin and bake for an hour.
6. When a skewer comes 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.

Variations

Nigella also reccommends making this with an equal weight of oranges or lemons, in which case you should increase the sugar weight to 250g and glaze it with icing sugar mixed to a paste with lemon juice and a little water.