Clementine and almond cake

Serves 8-10 You will need: A little melted butter to grease the tin 4 clementines 6 eggs 200g ground almonds 200g caster sugar 1 teaspoon baking powder, sifted For the syrup, you will need: Juice of 2 clementines, sieved 75g sugar To serve, you will need: Creme fraiche or whipped cream 1 You will also need a 20cm-diameter cake tin. Preheat the oven to 180°C, 350°F, Gas 4. Put the base in the springform tin so that it is flat — the ‘lip’ of the tin should be underneath. Brush the sides and base of the tin with melted butter. 2 Put the clementines into a saucepan and cover them with cold water. Bring them to the boil, then reduce heat to simmer with the saucepan lid on. Simmer for 2 hours, until the clementines are completely soft. Drain the liquid from the clementines. Set them aside to cool. 3 When the clementines are cool, cut open each one and remove any pips. 4 Put the clementines in a food processor with the eggs and blend until the clementines are finely chopped. Add the ground almonds, the caster sugar and the sifted baking powder. 5 Pour the mixture into the prepared tin. Bake it in the lower half of the oven for 40-55 minutes (see my Top Tip, page 36) until the cake is golden brown and a skewer inserted into the centre comes out clean. Remove the cake from the oven. 6 To make the syrup, put the juice of 2 clementines and the sugar into a saucepan and bring the liquid gently to the boil, Stir until the sugar has dissolved, then allow the liquid to boil for 3 minutes. While the cake is still warm, pierce it with a skewer and gently drizzle the hot syrup over the cake. 7 Leave the cake to cool completely before removing it from the tin. Put it on a serving plate or cake stand, and serve with creme fraiche or some whipped cream.