4 to 5 clementines (total weight around 375g)

6 eggs

250g ground almonds

225g sugar

1 heaped teaspoon baking powder

Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Put clementines - skins, pith, fruit and all into blender/processor and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to gas mark 5/190ºC. Butter and line a 21cm Springform tin.

Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. Don’t worry if the cake sinks in the middle. This is much better a day after it's made, it is also very good warmed up with ice cream, cream or custard!