Almond and Clementine Cake.

WTF! Boiled clementines mashed with rind and all in cake batter?... is what you will think when you read the recipe. I know, I've been there. I had a bag of clementines I had to use and good ol' internet threw up a recipe for an Almond and Celementine Cake. It sounded so weird...I HAD to try it! :) It uses no oil or butter, so it is a bit of a dry cake that goes very well with tea. Not a OMG! I died and went to heaven kind of cake. Will I make I again? Maybe. I like the slight bitter taste it gets from the rind. And hello! Flour and butter free! No guilt! Most sites credit this recipe to Nigella Lawson, but I cant find it on her site.

Mine cracked a bit on the top, with which came knowledge from more skilled bakers that cakes crack if the heat is too high. If your cakes often crack, even when you follow recipes to the T, it is just your oven overheating. Solution is to put the temperature at, for example 170C if the recipe calls for 190C or like my very bright friend Natasha suggested, turn the cake upside down and no one will know!

You will need.
454 grams Clementines. (Approx 5 medium sized ones.)
6 large eggs
1 teaspoon pure vanilla extract
250 grams granulated white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
225 grams ground almonds ( I had whole almonds which I ran through a blender)

 Method:

1. Place the Clementines in a saucepan and cover with cold water. Bring to a boil and then simmer the Clementines for about 1 to 1 1/2 hours. Drain and let them cool completely.
2. Preheat oven to 190 degrees C (375 F) and place rack in centre of oven. Butter and line a 8 inch (20 cm) springform pan with baking paper. Set aside.
3. Once the Clementines are completely cooled, slice in half, and remove any seeds. Place the Clementine halves (skins and all) in your food processor and pulse until they are very finely chopped. Set aside.
4. By hand or with a mixer, beat eggs until frothy. Beat in the vanilla extract, and then the sugar, baking powder, salt, and almonds. Stir in the chopped Clementines and pour into the prepared pan.
5. Bake for about 1 hour, or until a toothpick inserted in the centre comes out clean (cover the cake with aluminium foil about the last 20 minutes of baking to prevent over browning). Remove from oven and place on a wire rack to cool. Once it has completely cooled, remove the sides of the spring form pan.
6. This cake is best after a day or even two. It has a tendency to be a little bitter tasting just after baking but by letting it rest a day or two the flavours will blend and mellow.