Slice of whole clementine almond cake

Ingredients

For 1 serving

• Clementine40 g
• Almond flour15 g
• Eggs20 g
• Sugar9 g
• Baking powder1 g

Contains: nuts, eggs

In season: November – February

Method

1. Wash the clementines, put them whole in a small pan, cover with cold water and bring to the boil; simmer over medium-low heat for 30 minutes, until the peel is very soft and pierces easily.
2. Drain, let them cool slightly, halve them and remove the seeds; blend them, peel and all, into a smooth purée.
3. Meanwhile preheat a conventional oven to 175 °C and line a cake tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the cake.
4. In a bowl whisk the eggs with the sugar for 3–4 minutes, until pale and foamy; add the clementine purée, then the almond flour and baking powder and fold in with a spatula.
5. Pour into the tin and bake for 40 minutes, until deep golden and a skewer in the centre comes out dry; if it browns too much, cover it with foil for the last 10 minutes.
6. Let it cool completely in the tin: it is very moist and breaks while warm.