So, to continue with some clementine recipes, I came across this one, A Nigella recipe and guess what no butter involved
375 grams clementines
225 grams (1 1/4 cups) white sugar
250 grams (2 1/4 cups) ground almonds
1 teaspoon baking powder (or gluten free baking powder)
Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Put the clementines – skins, pith and fruit – and give a quick blitz in a food processor. Preheat the oven to gas mark 5/190ºC/375ºF or in my case chuck some wood on the fire and get the burner nice and warm but not too hot, as I have now understood, things cook quite quickly in the wood stove and tend to burn.
Line a 21cm / 8 inch cake tin.
You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
Pour the cake mixture into the prepared tin and bake for an hour or if using a wood burner about 20 minutes, test cake with a skewer; you’ll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning, or not in my case.
Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin.
I’ve also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups, you can add an icing if you like, which I did, but then took it off as the cake is very rich and doesn’t need the extra richness.