Read the full recipe here or download a handy recipe card from Neff.
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
- 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.
- 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.
- 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.
- 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.