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
