This is a Delia Smith recipe. Please find the link to her recipe here.
I love making this cake. It’s easy to do for anyone like me who’s not particularly adept at baking…yet. (Gotta have a growth mindset!) Anywho, I have yet to adapt this recipe, but I’ve got some ideas in the works, mainly around using a combination of different types of fruit, (perhaps clementines, mango and…something); I will share it here with you when it’s been tested. Until then…enjoy Delia’s magnificent creation!
375 grams clementines (approx. 3 medium-sized ones)
6 large eggs
225 grams white sugar
250 grams ground almonds
1 teaspoon baking powder (see note below)
- 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. Dump the clementines – skins, pith, fruit and all – and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch Springform tin.
- You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
- 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. I think this is better a day after it’s made, but I don’t complain about eating it at any time.
- I’ve also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.
NOTE: to make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether.