Taken from Cut the Carbs! by Tori Haschka (Quadrille)
- 5 eggs
- 220 g caster sugar
- 250 g ground almonds
- grated zest of 1 clementine or mandarin
- ½ tsp ground cinnamon
For the poached clementines:
- 6 clementines
- 600 ml water
- icing sugar, for dusting
- 25 g roughly chopped almonds
- Greek yoghurt
You will need:
- 23-cm springform cake tin, greased and lined with baking paper
To poach the clementines, wash them and then prick them with a fork at the top, the bottom and 5 times around the circumference of the fruit.
Take a saucepan large enough to hold the clementines. Put the sugar and water in the pan over low heat and stir until the sugar has dissolved. Add the clementines and simmer, uncovered, for 30–45 minutes, rotating them occasionally until the skins are very soft and a fork easily slides in. Allow the clementines to cool in the syrup until they are cool enough to handle.
Slip the fruit from the skins and remove any obvious pips. Place the segments in a bowl and return the skins to the sugar syrup. Simmer the syrup for another 20 minutes until it has reduced by half. Now you can either chop the skins into slivers and disperse them through the syrup, or discard them.
Preheat the oven to 180˚C/350˚F/Gas 4.
Put the eggs and sugar in a bowl and use an electric whisk to beat them until thick and pale. Fold in the ground almonds, fresh clementine or mandarin zest and cinnamon.
Transfer the mixture to the prepared cake tin and bake in the preheated oven for 40–45 minutes or until a skewer inserted in the middle comes out clean. Set the tin on a wire rack for 10 minutes before removing the cake from the tin.
Serve the cake warm and dusted with icing sugar, with the poached clementine segments, warm syrup, chopped almonds and some Greek yoghurt.
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