This is a cake more convincing as a pudding for a dinner party, it keeps well due to the high moisture content and taste better the next day. It happens to be gluten free and you could turn it vegan by substituting the eggs for mashed ripe bananas! Which I imagine would be a delicious hybrid, not to mention 'of the moment'.
Ingredients:
4-5 Clementines
6 Eggs <or 3 mashed bananas see intro>
225g Caster Sugar
250g Ground Almonds
1 Teaspoon Baking Powder
1 Tablespoon Black Poppyseeds
Method:
Put the clementines in a pan with some cold water, cover and bring to the boil on high heat. Turn the heat down to low and cook for 2 hours.
Meanwhile put the eggs, sugar, ground almonds, baking powder and poppyseeds in a large mixing bowl mix until combined. Cover with cling and leave in your kitchen whilst you get on with your life.
Once the clementines are done, drain and when cool cut each one in half and remove any pips. Then process the fuit <don't worry the skins are almighty soft now> and add to the egg mix.
Preheat the oven to gas mark 5/190℃. Butter and line a 21cm springform tin.
Pour the cake mixture into the prepared tin and bake for an hour, if the cake starts catching on top before a cake skewer comes out clean, cover with foil to stop burning.
remove from oven and leave to cool completely in its tin on a cooling rack.
Serve with greek yoghurt.
Book of Elsa
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