Winter Special - Clementines
Winter Specials - Clementines
Clementines found their natural climate and soil in Spain, where they developed their particular aroma, sweetness and taste.
The exterior of the Clementine is a deep orange colour with a smooth, glossy appearance. They separate easily into eight to fourteen juicy segments and are very easy to peel, like a tangerine, but are almost always seedless making it particularly popular with kids.
CLEMENTINE CAKE (GLUTEN FREE)
INGREDIENTS
• 4 to 5 clementines (about 1lb total weight)
• 6 eggs
• 1 cup plus 2 tablespoons sugar
• 2 1/3 cups ground almonds
• 1 tsp baking powder
METHOD
1. Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours
2. Drain and, when cool, cut each clementine in half and remove the seeds
3. Then finely chop the skins, pith, and fruit in a food processor (or by hand)
4. Preheat the oven to 375°F
5. Butter and line an 8-inch spring form pan with baking paper
6. Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines
7. Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean
8. You may have to cover the cake with foil after about 40 minutes to stop the top from burning
9. Remove from the oven and leave to cool, in the pan on a rack
10. When the cake is cold, you can take it out of the pan.