Clementine Cake

No ratings yet

Course Dessert

Servings

Calories 969kcal

Place clementines in a pot with water and bring to a boil. Boil them for approximately 2 hours. Drain and set aside to cool. Cut them into halves and remove seeds. Mash or blend them into a puree.
Preheat oven to 375 °F/190 °C and grease an 8 inch (21 cm) springform tin with butter.
Easy version is to add everything to a blender and blend until a smooth creamy batter. Or you can beat eggs with sugar and vanilla, then add the ground almonds and baking powder whisk thoroughly. At last the clementine puree and spices and mix.
Pour batter into the tin and place it in the oven. It needs about 40-50 min of baking, or until a skewer comes out clean. Start checking the cake after 30 min, just to be sure. You should cover it with foil after 20-25 min of baking, to avoid burning of the top.
When the cake is done I recommend you to let it cool completely in the fridge before removing it from the tin. I think it tastes even better after a day or two, and you can easily keep it in the fridge for several days, where it will stay moist and delicious!Dust it with powdered sugar or liquorice powder, or eat it as it is! Enjoy.