SHOINA COOKS 

Method
 

1. Put the clementines in a pan with some cold water, bring to the boil, partially with the lid and cook for 2 hours on a low heat.
    

2. Drain, discarding the cooking water, and, when cool, cut each clementine in half and remove any pips that may be present. Then place the clementines halves (skins, pith, fruit and all), into a food processor and give a quick blitz. You could also use a blender. Or by hand which a sharp knife. You want the consistency of clementine pulp, where there are no large bits of skin or fruit.
    

3. Preheat the oven to gas mark 5/190ºC/170°C Fan/375ºF. Butter and line a 20cm / 8-inch Springform tin. Or you could use a loaf tin. I used a 1.8 litres loaf time which had plenty of room for the cake to rise.
    

4. If you are using a food processor or mixer, you can then add all the other ingredients together. Or, you can beat the eggs by hand adding the sugar, ground almonds and baking powder*, mixing well, then finally adding the pulped clementines.
    

5. Pour the cake mixture into the prepared tin and bake for an hour, until when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning.
    

6. Remove from the oven and leave to cool in the tin. When the cake's cold, you can take it out of the tin and put on a rack. The cake is ready to eat. Or as Nigella noticed that it tastes better a day after being made.
    

7. Bonus step. Create a simple lemon or clementine glaze with 6 tablespoons of icing sugar, 2 tablespoons of lemon or clementine juice and a bit of water.
   
   Nigella says “I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups”