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 »

Peppermint creams

A great recipe for peppermint creams which doesn't use egg white so will keep for a few days.

Read more

Banana cake

A really easy all-in-one cake to prepare.

Read more

Double ginger gingerbread men

Even the smallest hands can help make these friendly little fellows made with a versatile gingerbread recipe

Read more





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