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Add a photoSuper easy to make, flavorful and divinely moist cake. Original recipe by Nigella (http://www.nigella.com/recipes/view/clementine-cake-2559).
Ingredients
- 4-5 clementines (about 375g total weight)
- 6 eggs
- 200g sugar
- 250g ground almonds
- 1 heaped tsp baking powder
Directions
- 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.
- Mix and pulse the clementines to a pulp- skins, pith, fruit and all. Preheat the oven to gas mark 5/190ºC. Butter and line a 21cm Springform tin.
- Beat the eggs and add the sugar, almonds and baking powder. Mix well, adding the pulped oranges.
- Butter and line a 21cm Springform tin.
- Pour the cake mixture into the prepared tin and bake for an hour or until baked (when a skewer will come out clean). Cover the top with foil or greaseproof paper after about 40 minutes to stop the top burning.
- Remove from the oven and leave to cool, in the tin. When the cake's cold, take it out of the tin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 8 servings | |
| Calories 231 | |
| Calories from Fat 82 | 35% |
| Total Fat 9.51g | 12% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 204mg | 9% |
| Potassium 190mg | 5% |
| Total Carbs 31.81g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 28.66g | 19% |
| Protein 7.08g | 11% |
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