Ingredients (serves 8)
1 cup caster sugar
1 cup ground blanched almonds
5 seedless clementines
6 large eggs
1 teaspoon of vanilla essence
1 tablespoon of lemon liqueur
½ teaspoon ground cinnamon
1 tablespoon baking powder
Put the clementines in a pan of cold water, bring to the boil and cook for approximately 2 hours (until really soft).
Allow to cool and then drain. Put the clementines - without removing the skins- in a food processor and blitz until reduced to a pulp.
Preheat the oven to 180 °C .
Cream the eggs and the sugar and then add the baking powder, liqueur, cinnamon and vanilla essence.
Finally add the pulped clementines and mix with a wooden spoon.
Pour the cake mixture into a buttered and lined cake tin and bake for approximately 1 hour or until a skewer comes out clean. Remove from the oven - but do not transfer to a wire rack (it will break).
Allow to cool in the tin.
Source: "Sweets & Treats from the kittchen of the Poseidonion Grand Hotel"