375 grams clementines (approximately 5 small)
225 grams white sugar
250 grams ground almonds
1 teaspoon baking powder
Preheat the oven to 375ºF.
Butter and line an 8 or 9 inch springform pan with parchment.
Poke each clementine 3 or 4 times with a knife. Put the clementines in a saucepan and cover with boiling water, cook until soft. Dump the clementines (whole) in a food processor and process until smooth.
In large bowl beat eggs and sugar until light colored and doubled in volume (about 5 minutes). Add in chopped clementines and mix well. Then add ground almonds and baking powder and mix until combined. Pour mixture into pan and bake for about 45 minutes (when a skewer comes out clean). Cool in the pan on a rack. Once cake is cold, remove from pan and pull off any parchment. Eat
welcomethis is a blog about two people making as much of their life as they can by hand on 15th October, 600 forest fires and hurricane Ophelia, ravaged 1 million acres of land, incinerated houses (along with ours) and took many lives, destroying forests and wildlife, infrastructure and livelihoods We are currently looking for new land to build again, in a different way but still by hand......keep checking in and send us messages, your continued support means a lot to both of us
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