A couldn’t-be-easier cake to serve with afternoon tea.
*This recipe serves 6 to 8.
1. Preheat the oven to 180°C/gas mark 4. Butter a 22cm cake tin and line it with non-stick baking paper.
2. Peel the clementines and remove the pips, then blend into a creamy purée with the oil.
3. In a separate bowl, beat the sugar and eggs until pale and foamy, then fold in the clementine purée. Sift in the flour and fold it in, then fold in the ground almonds.
4. Pour the batter into your prepared tin and bake for about 30 minutes, until the cake is golden around the edges and firm to the touch. Let it cool on a wire rack before removing from the tin. Dust with icing sugar and serve.