Instructions

1. 1

   Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.

2. 2

   Drain and, when cool, cut each clementine in half and remove the pips.

3. 3

   Mix and pulse the clementines to a pulp- skins, pith, fruit and all. Preheat the oven to gas mark 5/190C. Butter and line a 21cm Springform tin.

4. 4

   Beat the eggs and add the sugar, almonds and baking powder.

5. 5

   Mix well, adding the pulped oranges.

6. 6

   Butter and line a 21cm Springform tin.

7. 7

   Pour the cake mixture into the prepared tin and bake for an hour or until baked (when a skewer will come out clean). Cover the top with foil or greaseproof paper after about 40 minutes to stop the top burning.

8. 8

   Remove from the oven and leave to cool, in the tin. When the cake's cold, take it out of the tin.