Step 1

Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.

Step 2

Drain and, when cool, cut each clementine in half and remove the pips.

Step 3

Mix and pulse the clementines to a pulp- skins, pith, fruit and all. Preheat the oven to gas mark 5/190ºC. Butter and line a 21cm Springform tin.

Step 4

Beat the eggs and add the sugar, almonds and baking powder. Mix well, adding the pulped oranges.

Step 5

Butter and line a 21cm Springform tin.

Step 6

Pour the cake mixture into the prepared tin and bake for an hour or until baked (when a skewer will come out clean). Cover the top with foil or greaseproof paper after about 40 minutes to stop the top burning.

Step 7

Remove from the oven and leave to cool, in the tin. When the cake's cold, take it out of the tin.