One of those things that make me so grateful we get to live in this stunning country and enjoy its wonderful produce in abundance. Clementines from Calabria I buy in Esselunga for about 1.80 per kilo, lovely and juicy, sweet, today were…boiled and then put in a cake. With a great result. Mojewypieki.com flashed it at me, originally Nigella’s recipe. I made half a portion to see if really that good as the reviews say, I reckon it won’t be long before it’s made again. A flourless cake, rare thing for me, but for a small cake today 175 g of ground almonds did the job. First however 4 medium clementines were washed and cooked under the lid for about 1,5 hours, water needed to be topped up. once very soft and mushy they were double checked for pips and then blitzed into pulp, with skins and all. 3 whole eggs. 110 g sugar, some of it vanilla ( when in Poland I restocked!) and then 0,5 tsp of baking powder, plus a bit of more candied orange peel. All blitzed together, poured into a round tray and baked for about 40 mins in 170 degrees. Finished with icing sugar, though apparently creme fraiche also a good idea. Yum!