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2 votes | 1809 views

Super easy to make, flavorful and divinely moist cake.

Prep time:
Cook time:
Servings: 8 servings


Cost per serving $1.12 view details


Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips.
Mix and pulse the clementines to a pulp- skins, pith, fruit and all.
Beat the eggs and sugar.
Add almonds, baking powder and pulped clementines. Mix well.
Pour the cake mixture into the buttered and lined 26 cm springform tin and bake for an hour or until baked (when a skewer will come out clean).
Cover the top with foil after about 40 minutes to stop the top burning.
Remove from the oven and leave to cool, in the tin. When the cake's cold, take it out of the tin and decorate.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 113g
Recipe makes 8 servings
Calories 238  
Calories from Fat 82 34%
Total Fat 9.59g 12%
Saturated Fat 1.51g 6%
Trans Fat 0.0g  
Cholesterol 140mg 47%
Sodium 204mg 9%
Potassium 203mg 6%
Total Carbs 33.59g 9%
Dietary Fiber 2.3g 8%
Sugars 30.18g 20%
Protein 7.15g 11%


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