Clementine cake

Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips.

Mix and pulse the clementines to a pulp- skins, pith, fruit and all.

Beat the eggs and sugar.

Add almonds, baking powder and pulped clementines. Mix well.

Pour the cake mixture into the buttered and lined 26 cm springform tin and bake for an hour or until baked (when a skewer will come out clean).

Cover the top with foil after about 40 minutes to stop the top burning.

Remove from the oven and leave to cool, in the tin. When the cake's cold, take it out of the tin and decorate.