Flourless citrus cake
•    400 gr whole clementines , mandarins or oranges
•    5 medium eggs
•    200 gr light brown  or white sugar ( preferably castor)
•    100 gr  melted butter
•    200 gr Ground almonds
•    1 1/2 ts baking powder
•    1 tbs 5 spice – makes it totally Christmassy!
•     A few whole blanched or flaked  almonds sprinkled or arranged on the top of the cake before baking also makes a nice decoration
1.    In a pan with about 2 glasses of water put the citrus fruits, cover with a lid and bring them to the boil. Simmer the fruits for about 1h30min (2h – 2h30min, if using oranges, depending on the size of the fruit)
2.    After the fruits have been cooked, drain them and leave to cool slightly until cool enough to handle, then cut each clementine in half and remove the pips. Sometimes there are no pips, which makes it easier, of course, but it is always better to check. Put still warm clementine halves (with skins, pith and all) in a food processor together with melted butter and give it a good wizz. I prefer to blitz it until the fruit become a nice smooth puree without large chunks of skin, but just tiny bright orange pieces.
3.    Preheat the oven to 170ºC.
4.    Add all the other ingredients to the food processor and mix well.
5.    Butter and line a 21cm springform tin or, if you are like me and prefer to make  baking easier, use one of those nice silicone forms that don’t need greasing or lining, and pour the cake mixture into it. Bake the cake for an hour to an hour and a half, or until it feels more or less firm to touch. If it starts burning on the top, cover with foil or greaseproof paper.  It is possible to use smaller size or individual cake molds. In that case just divide the mixture between the molds and cook for a shorter time, checking the firmness of the cakes from time to time.
6.    Don’t remove the cake from the oven, but turn the oven off and leave the cake inside the closed oven to cool until the morning or for a good couple of hours. When the cake is cold, take it out of the tin (but not before it is totally cold!)
Now you can indulge yourself: strong but not overpowering citrus flavour, so dense but soft and moist  ….hmmm Just perfect for breakfast, afternoon tea or dinner dessert with some cream or fruity sauce.  Enjoy!
I have served it a few times with strawberry kisel (russian dessert made out the fruit juice and corn flour), which makes a nice change to cream

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