With a bowl full of aging clementines, it was the perfect occasion to throw together Nigella’s apparently legendary clementine cake. Gluten free, but it sure does use lots of eggs! It’s easy to quickly whip up in the food processor and bakes like a dream. Moist and brightly vibrant, it’s even better on the second day.

Nigella’s Clementine Cake

• 375g of whole clementines
• 6 eggs
• 225g (1c) sugar
• 250g (1 1/3 c) ground almonds/almond flour
• 1 tsp. baking powder

1. Preheat oven to 375F/170C. Grease and paper a springform pan. Set aside.
2. In a large pot, place clementines whole, skin and all and cover with cold water.
3. Bring to a boil and allow to boil for about an hour, until softened.
4. Drain clementines and cool until they can be handled.
5. In a food processor, blitz the whole, softened clementines.
6. Add in eggs, sugar, almond flour, and baking powder, mix to combine.
7. Pour batter in prepared springform pan.
8. Bake 40 minutes, at which point cover with foil. Bake another 20 minutes.