Ingredients

For the cake

6 (or around 375g)

clementines

eggs

225g

caster sugar

250g

ground almonds

1 tsp

gluten free baking powder

1 tbsp

orange blossom flower water

For the syrup

orange (juice and zest)

40g

granulated sugar

150ml

water

2-3 tsp

orange blossom flower water

A delicious gluten and dairy free cake with a floral orange blossom syrup. Based on a classic Leiths Cookery School recipe, with added flavour from Steenbergs.

Method

Place the clementines in a saucepan, cover with cold water, bring to the boil and then simmer gently for 2 hours until soft. Leave to cool.
Preheat your oven to 180C.
Once cool, remove from the water and blitz the whole clementines in a food processor until smooth.
Add the ground almonds, slightly beaten eggs, baking powder, orange flower water and caster sugar to the processor and whizz quickly until combined.
Scrape into a 25cm springform tin and bake in the oven for 45-50 minutes until golden on top and cooked through (test with a skewer).
Whilst the cake is cooking, make the orange syrup.
Place the orange juice and zest, granulated sugar, water and orange flower water in a saucepan. Bring to the boil, stirring to dissolve the sugar, and then bubble gently for 5-10 minutes to reduce the liquid.
When the cake has come out of the oven, prick all over with a fine skewer and pour over the syrup whilst the cake is warm.
Enjoy with any extra syrup and some crème fraîche.