A Year In Redwood

This recipe I got from Yvonne at Hey Pesto! before Christmas…. and she had got it from Nigella Lawson’s website.  It is gluten-free!!!

It is absolutely wonderful!

I have made it 3 or 4 times since and each time it goes down a treat.  And the nicest part of all it is just so simple to make.  I made it again last weekend, and grated some 70% chocolate over the top… it was the nicest yet!

Everyone I’ve made it for has asked for the recipe so I thought this was the easiest way to share the joy!

Ingredients:

• 4 – 5 Clementines (about 375 g in weight)
• 6 eggs
• 225 g Sugar
• 250 g Ground Almonds
• 1 heaped tsp baking powder

Making Clementine Cake

Preheat oven to 190 C.  Butter and line a 21 cm springform tin. (I don’t have one of these and have been using a regular 22 cm tin)

Put clementines in a pan with some cold water, bring to boil and cook for 2 hours. (This creates a lovely smell throughout the house!) Drain and when cool, cut in half and remove the pips.  Dump the clementines – skins and all – into food processor and blitz.

Add all the other ingredients to the processor and mix.  The colours are wonderful at this point.

ready to go into oven

Pour cake mixture into tin and bake for 1 hour.  You’ll probably have to cover cake with foil or greaseproof after 40 mins.  Remove from oven and leave to cool on a rack but still in the tin.

And this is the optional extra bit….. but definitely worth doing…. grate some chocolate over the cake while it is still hot…. it gives it the whole Terry’s Chocolate Orange finish! Yum! Yum!

Chocolate topping!

This cakes actually gets nicer and more moist as the days pass… not that it has lasted that long in our house!

Enjoy!