Citrus loaf

Prep: 10 mins

Cook: 160 mins

Clementines give such a wonderful flavour with their citrus sweet hit, this cake is ideal with friends over tea or following a special lunch.

3 medium sized clementines

6 large eggs

225g granulated sugar

250g ground almonds

1 tsp gluten free baking powder (or none at all)

Put the clementines in a pan with some cold water, bring to the boil, reduce the heat and cook for 2 hours.

Drain and, when cool, cut each clementine in half and remove the pips.

In a food processor add the clementines - skins, pith, fruit and all - and blitz for a course yet combined texture.

Preheat the oven to 190°C / 375°F / Gas mark 5.

Butter and line a loaf tin.

Add all the other ingredients to the food processor and mix.

Pour the cake mixture into the prepared tin and bake for an hour, when a skewer comes

After 40 minutes cover with foil to prevent burning.

Remove from the oven and leave to cool, on a rack, in the tin.

When the cake's cold, remove it from the tin.

Serves
6-8 Slices

Preparation Time
10 minutes

Cooking Time
160 minutes

Main ingredients
Fruit, Eggs, Sugar, Nuts

Recipe Type
Cakes & Baking

Special Info
Gluten free

Level of Difficulty
Easy

Other recipes you may like