1 - Very easy, made it with clementine. It's recommended to eat cold, but we ate it warm and it was good, a bit like a cheesecake without the dairy. LATER - I kept it at room temperature and the citrus flavor comes through much more. I suggested some sort of icing to Ben but he felt it didn't need it.
roughly 375g clementines or other citrus fruit
6 eggs – lightly beaten
225g white sugar
250g ground almonds
Optional 1 teaspoon baking powder
Icing sugar for serving
- Place the clementines into a pan with some cold water, bring to the boil, and cook for one and a half hours.
- Drain, discarding the cooking water.
- Cut each clementine in half and remove the pips.
- Pulverize the clementines skins, pith, fruit and all.
- Preheat the oven to 375ºF.
- Butter and line a tall 20cm / 8 inch tin or spring form pan.
- Mix together the clementine mash, and all the other ingredients. Mix it well until it's fully combined.
- Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean. NOTE: you’ll probably have to cover with foil or greaseproof paper after about 30 to 40 minutes to stop the top from burning.
- Remove from the oven and leave it in the tin to cool completely, on a rack. When the cake’s cold, you can take it out of the tin.
- Allow to rest in the refrigerator for a day before serving.
- Before serving, dust with some icing sugar.
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