Clementine & Almond cake GLUTEN FREE

*Almond & Clementine cake* Can be GLUTEN FREE if using GF baking powder!! Such a lovely sticky cake, keeps for days if allowed! #lockdownbakes#bakealongwithtrish#glutenfree #kidsinthekitchen ALMOND & CLEMENTINE CAKE (CAN BE GLUTEN FREE) INGREDIENTS 200g Clementine pulp ** See note 2 Teaspoons baking powder or GF baking powder (IF USING) 160g Caster sugar Zest of one lemon 4 Large Free range eggs 100ml Sunflower Oil 175g Ground almonds METHOD Pre - heat your oven to 180C / 350F/ Gas 4 Add caster sugar to a large bowl and grate the zest of a lemon. Using your fingers make sure to blend all the sugar and that it gets coated in that delicious lemon zest. The oils and fragrance will enhance the sugar and just give it an extra punch when cooking. Next add the eggs to the bowl and gently whisk to combine, followed with the oil and the clementine pulp. In another bowl add the baking powder and ground almonds and mix. Pour the wet ingredients on top of the dry ingredients and stir to combine. Transfer the batter to a greased non stick 9” loose bottom springform round tin and bake for 35-40 minutes. (loose bottom so you can remove the cake easily for cutting) or use an 8” but the baking time is extended to 40 - 50minutes . Cover with tin-foil half way through to prevent browning. Check after 30 minutes to see if the cake is done, if not return to the oven for 5 minutes . You’ll know the cake is done when you insert a toothpick into the centre and it comes out clean. Leave to cool before running a knife around the inside and releasing the springform tin. **CLEMENTINE PULP Put 4 Clementines into a saucepan and cover with boiling water, simmer on low for 20 - 30 minutes . Do not remove any stalks at this stage as you don’t want to pierce the skin of the clementine, all that gorgeous clementine juice will be contained in the fruit as it cooks. When cooked remove clementines from the saucepan with a slotted spoon and allow to cool. At this stage you can now remove the stalk, slice in half to make sure there are no pips and put into a blender to pureé. You should get about 200g -230g Clementine pulp. I make quite a large batch as any excess pulp can be put into a container and frozen for future baking treats!