Read the full recipe here or download a handy recipe card from NEFF. Be sure to watch the video too – it will guide you through every step of the process.
Prep: 15 minutes
Cook: 1 hour 40 minutes, plus cooling time
- 450 g (16 oz) clementines, about 7
- 310 g (11 oz) ground almonds
- 140 g (5 oz) unrefined caster sugar
- 110 g (4 oz) icing sugar
- 6 large eggs
- Grated zest and juice of 1 lemon
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- Icing sugar, for dusting
- Seasonal berries, to serve
1. Place the whole clementines (peel and all) in a saucepan, cover with 1 litre (2 pints) of boiling water and boil for 30 minutes. Drain and cool before cutting in half and removing any pips.
2. Preheat the oven to CircoTherm® 160°C and line the base and sides of a deep, 20 cm (8 inch) springform cake tin with baking parchment. Place the clementines and all the remaining ingredients in a food processor and blitz on full power for 15-20 seconds until it’s a think batter.
3. Pour the mixture into the prepared cake tin and bake on the top shelf for 70 minutes. Check the cake is cooked – a skewer inserted into the centre should come out clean – then remove from the oven and cool in the tin for 30 minutes before turning out.
4. Remove the baking parchment when the cake is completely cold. Dust with icing sugar and serve with some fresh berries, such as redcurrants and raspberries.
This easy cake is a great dessert and it keeps well too. It’s flour-free, so perfect for people with a wheat or gluten intolerance. Just make sure you use gluten-free baking powder.
Why Use NEFF?
The batter is fairly dense and takes quite a long time to cook all the way through. In a regular oven it could be prone to drying out, but CircoTherm® bakes the mixture evenly and retains the moisture, for a delicious result.