Ingredients
- 275g (91/2oz) caster sugar
- 225g (8oz) marzipan
- 225g (8oz) unsalted butter, softened
- 6 free-range eggs
- 75g (3oz) self-raising flour, sifted
- 75g (3oz) plain flour, sifted
- 1tsp baking powder
- for the caramelised clementines:
- 10 clementines
- 150g (5oz) caster sugar
- You will need:
- 1 x 25cm (10in) springform tin, greased, and the base and sides lined with baking parchment
Method
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Preheat the oven to 170 C, 150 C fan, 325 F, gas 3. Mix the sugar and marzipan in a food processor. Add the butter and whiz until light and fluffy. Add the eggs one at a time. Add both flours and the baking powder. Mix well then spoon into the tin and cover with foil.
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Bake for 30 minutes then remove the foil and bake for 30 minutes further until a skewer comes out clean. If it’s browning too quickly, cover with foil. Cool in the tin for 10 minutes before turning out on to a wire rack to cool completely.
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To make caramelised clementines, remove the peel and any pith from the clementines, slice and place in a dish. Dissolve the caster sugar with 2 tablespoons of water in a heavy-based saucepan. Cook to a rich amber caramel, add a few drops of water to thin it slightly then pour over the clementines and leave to cool.
