Clementine cake

4-5 clementines (mandarins) weighing 375g
8 egg whites
225g sugar
250g ground almonds
1 heaped teaspoon baking powder

1. Preheat oven to 190C and grease a 21cm springform tin

2. Boil the clementines for 2 hours. Drain and when cool, cut in half and remove pips.

3. Then pulp the clementines including skins in a food processor.

4. Beat the egg whites. Add the sugar, almonds and baking powder and mix. Then mix in the pulped fruit.

5. Pour into tin and bake 1 hour. Cover with foil at 40mins to prevent burning.

6. Remove from tin when cold.

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