To Use Up Chocolates and Stocking Clementines: Chocolate and Clementine Cake

You’ll need

► 500g clementines

► 170g Scottish unsalted butter,

plus extra for greasing

► 170g light brown sugar

► 170g self-raising flour

► 150g ground almonds

► 3 Scottish eggs

► 1 tsp baking powder

► 150g any chocolate, chopped, (this can be chocolates of flavoured bars that need used up)

► 150g chopped mixed nuts

► 50g apricot jam

Method:

1. The first job is to butter and line the base of a round 20cm (8in) spring-form cake tin with parchment paper.

2. Peel your clementines, setting aside four of them for later. Halve and separate the remaining ones and set them aside too.

3. In a large bowl, beat together the butter and brown sugar until light and creamy.

4. Next add the eggs and beat until they have been incorporated.

5. Sift in the self-raising flour and the baking powder.

6. Add the ground almonds and half of your chopped nuts, mix until smooth and light.

7. Meanwhile, preheat the oven to 160°C (325°F).

8. Stir in the chopped separated segments of clementine and chopped chocolate then pour the mixture into the prepared cake tin and smooth the top.

9. Next, halve the remaining clementines through the circumference and arrange them over the top of the mixture, cut side facing up, and press them down lightly.

10. Scatter over the remaining chopped nuts.

11. Bake for one hour to one hour 20 minutes until the top is golden and the cake feels firm to the touch. Cool the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

12. Finally, heat two tablespoons of apricot jam, then brush it over the top of the cake before serving.