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 »

Gluten free lemony vanilla cupcakes

A lemony treat in cupcake form, perfect for all cake breakers to use!

Read more

Beetroot brownies

These tasty treats contain around half the fat of regular brownies.

Read more

Double choc shortbreads

These sweet treats will go down a storm and only cost around 15p each to make.

Read more





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