| 6 eggs |
|
Beat lightly |
Bake in a lined 21cm-diameter cake tin, moderate oven, 50–60 minutes or until a skewer comes out clean. You may need to cover it for the last 20 minutes or so, to prevent too much browning. Remove from oven, allow to cool in tin. |
| 225 sugar |
|
stir together |
| 220g ground almonds |
| 1 teaspoon baking powder |
| 375g clementines |
Cover with cold water, bring to boil, reduce heat and simmer 2 hours. Drain and cool. Cut in half, remove pips, and mash the whole lot into a pulp, e.g. with an immersion blender. |
|
fold in |
|