Clementine cake


Ingredients

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

Method

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.

Recipe kindly provided by www.overcomingmultiplesclerosis.org


Other recipes you might like »
Gino D'Acampo

Gino D’Acampo’s polenta cake with oranges and Cointreau

This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side... read more

Flourless chocolate cake

Tom Kerridge’s flourless dark chocolate cake

This is the easiest chocolate cake you’ll ever make and will stay soft and moist for days. Perfect for your gluten-free friends. Ingredients 250g butter, diced, plus extra for... read more

Fruity marmalade cake

A twist on the classic fruit cake - sure to be enjoyed by all at your Cake Break event.

Read more





© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571