Clementine cake is a darling with community cafe

Visitors to this week's Community Cafe, run by Farnley Tyas WI, raved about the Clementine Cake made by Frances Holmes. 

​For those resistant to rich fruit cakes, this is ideal for Christmas: light, moist and vibrating with orange flavour.

Recipe:
4 clementines (or any small oranges) about 375g
6 large eggs
250g ground almonds
225g caster sugar
1 tsp baking powder (gluten-free if baking for coeliacs and gluten intolerant)

• Preheat oven 190*C/170*C fan oven.
• Butter and line an 8" springform tin.
• Boil the oranges in a pan half filled with water for a couple of hours, then discard the water /
  OR pressure cook for 15-20 mins on high pressure and discard the water after allowing to cool. 
• Blitz the oranges (check for pips first). 
• Gently whisk the eggs and add to the cooled oranges along with the ground almonds and baking powder, mix thoroughly.
• Pour the mixture into the tin, bake for about an hour, but keep checking after 45 minutes and cover the top for the last 20 minutes or so, as it tends to catch. 
• Leave to cool in the tin on a rack, turn out when cold. 
  ​

Frances says: 'It is delicious and moist, but that also has disadvantages as it does not keep very long, and can start to go mouldy after five days. It does freeze well though, in the event that it doesn't get eaten up quickly!'

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