Beat the medium eggs.
- 1 Preheat the oven to 160’C (fan 140’C) Gas 3. Oil and line the base of a deep 20cm / 8in cake tin with parchment paper.
- 2 Simmer the clementines in a pan of boiling water for 45 minutes. Remove and leave to cool. Puree to a pulp, using a food processor or blender.
- 3 Mix together the almonds, sugar and baking powder then beat in the eggs until smooth. Mix in the cooled fruit pulp.
- 4 Pour the batter into the prepared tin. Bake for 50-60 minutes or until firm to touch, golden and a wooden skewer inserted in the centre of the cake comes out clean.
- 5 Meanwhile for the syrup, heat the dry cider (alternatively you could try wine or orange juice), sugar and spices in a small pan until bubbling and syrupy. Add the berries and simmer for 2 minutes. Remove the star anise and leave to cool.
- 6 Serve slices of cake each drizzled with syrup and a scattering of berries.
Made this today and it was an unmitigated disaster - the direction '6 clementines' is uselessly unspecific given how variable clementines can be in size. I had large-ish ones, but not huge, but ended up with an incredibly runny batter. Baked it for two hours rather than one and it was still totally raw throughout. Waste of lots of ingredients, but more importantly horribly disappointing as I was making it as a GF Christmas cake alternative for a relative who'll now have to go without.
Delicious cake. Easy to make if you follow the recipe. Lovely contrast of the bitter sweetness of the clementines and the spicy sweetness of the syrup. A great Christmas treat for all the family especially my Coeliac son.
Receive not clear do you peep the clementines before you boil, or leave on like when making marmalade, do you pulp the skin with the flesh , looks a lovely glutton free cake .
HELP Should the clementines be peeled,