Summery clementine cake difficulty *** #11

Cuts into 10

Preparing time: 25 minutes
Cooking time: 90 minutes 

Ingredients 

• 300 g clementines 
• 5 eggs, separate 
• 200 g caster sugar 
• 200 g ground almonds
• 1 teaspoon baking powder 
• 400 g mixed summer fruit 
• sifted icing sugar for decoration 

1. Put the clementines in a saucepan, cover with the water and bring to the boiled
2. Reduce the heat to low and cook gently for about 40 minutes until very soft
3. Drain and leave until cool enough to handle
4. Quarter and discard any pips
5. Blend to a puree in a food processor
6. Turn into a large bowl and beat in the eggs yolks, 150 g of the caster sugar, ground almonds and baking powder
7. Whisk the egg whites in a large clean bowl with a hand-held electric whisk until peaking
8. Gradually whisk in a remaining caster sugar, a spoonful at the time
9. Stir a quarter of the mixture into the clementine mixture using a large metal spoon
10. Add the remaining egg whites and stir gently to mix
11. Spoon the mixture into a greased and base-lined 22-23 cm (81/2 - 9 inch) spring-form cake tin and level the surface
12. Bake in a preheat oven, 160 C (325 F), Gas Mark 3 for about 50 minutes
13. Leave to cool in the tin, then turn out
14. Scatter with the summer fruit, dust with sifted icing sugar and serve with Ginger Marmalade cream, if liked. 
15. Enjoy in this cake! :-)