This moist cake will keep for up to 4 days.
(13 votes)
Cook: 1 Hour 45 Mins
Serves: 25
Price: 17p per serving
Nutritional Information
Each 100g serving contains
Energy
557kj
133kcal
557kj
133kcal
7%
Fat
7.5g
7.5g
Med
11%
11%
Saturates
0.9g
0.9g
Low
5%
5%
Sugars
10.6g
10.6g
Med
12%
12%
Salt
0.1g
0.1g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
557kj/133kcal
Typical energy values per 100g:
557kj/133kcal
Ingredients
350g clementines (or satsumas) about 3-6 fruits
6 large eggs
225g caster sugar
50g Asda Free From Plain Flour
1 level tsp Dr Oetker Gluten Free Baking Powder
250g ground almonds
Icing sugar, to decorate
Method
1
Put the fruit in a pan. Cover with cold water. Simmer, covered, for 1 and 1/2 hours. Drain. Halve, discard pips and purée the fruit (plus peel) with a hand-held blender.
2
Pre-heat the oven to 190C/170C Fan/Gas 5. Line a 22cm shallow square tin with baking paper. Using an electric mixer, whisk the eggs and sugar in a bowl, over hot water, until pale and mousse-like. This will take 10-15 minutes.
3
Sift the plain flour and baking powder, then add the almonds and citrus purée. Fold in gently until just evenly mixed.
4
Transfer to the tin and bake for 45-55 minutes or until a skewer inserted in the middle comes out clean. Check after 40 minutes and if the top is browning too fast, cover loosely with foil.
5
Leave to cool in the tin for 15 minutes, then transfer to a wire rack until cold. Just before serving, dust with icing sugar and cut into squares.