Clementine Cake

This zesty cake can be made with clementines, oranges or lemons.

Sweets & Desserts
Intermediate
Time 3 Hours
Skill Level Intermediate
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Ingredients List

Serves 4
  • 375 g clementines (about four or five, typically. See note below)
  • 8 medium egg whites
  • 225 g sugar (354)
  • 250 g ground almonds
  • 1 tsps baking powder (heaped teaspoon)
Metric - US Imperial

Instructions

  1. Boil the clementines/lemons for two hours.
  2. Drain and when cool, cut in half and remove pips.
  3. Then pulp everything, including skins, in a food processor.
  4. Preheat oven to 190°C.
  5. Grease a 21cm springform tin.
  6. Beat the egg whites.
  7. Add the sugar, almonds and baking powder.
  8. Mix well adding the pulped fruit.
  9. Pour into tin and bake 1 hour.
  10. Cover with foil at 40mins to prevent burning.
  11. Remove from tin when cold.
  12. Tastes equally good the next day.

Can use equivalent weight of oranges or lemons instead of clementines.