Nigella's Clementine Cake - Sent In By Mistress Sp@m

Nigella's Clementine Cake

Prep: 15 mins
Cooking: 3 hours
Use : 20cm cake tin.

Ingredients

4-5 Clementines (to weigh 13oz with the skin on)
Melted Butter for greasing
225g (8oz) sugar
250g (9oz) Ground Almonds
1 heaped Teaspoon baking powder
100g (3½oz)Green and Blacks Maya Gold (OH YES!)

Method
Put the clemetines into a saucepan, cover with cold water and bring to the boil, then simmer for about 2 hours.

Drain and set aside to cool. Then cut each clementine in half and remove the pips. Then pulp everything - skins, pith and the fruit in the food processor.

Pre-heat the oven to 190'C/375'F/Gas Mark 5. Butter and line the cake with greaseproof paper.

Beat the eggs. Add the sugar, almonds and baking powder. Mix well, add the pulped clementines, then stir together. Pour the mixture into the cake tin and bake for one hour until the skewer test returns clean results.
Cover the cake with foil or greaseproof paper after about 40 minutes to prevent the top from burning. Remove from the oven and immediatly grate the chocolate over the top of the cake whilst its still in the tin. Leave to cool completely. Remove from the tin and either store in an airtight container or be a greedy shit and eat it all like I do!