Clementine pudding-cake

Tags: cake
Created: 2012/03/24
. 6 steps
6 eggs   Beat lightly Bake in a lined 21cm-diameter cake tin, moderate oven, 50–60 minutes or until a skewer comes out clean. You may need to cover it for the last 20 minutes or so, to prevent too much browning. Remove from oven, allow to cool in tin.
225 sugar   stir together
220g ground almonds
1 teaspoon baking powder
375g clementines Cover with cold water, bring to boil, reduce heat and simmer 2 hours. Drain and cool. Cut in half, remove pips, and mash the whole lot into a pulp, e.g. with an immersion blender.   fold in