Clementine and Almond Cake

Clementine and Almond Cake
This is a Nigella recipe, I’m often sceptical about cooks who declare that, “This is the easiest cake ever.” In this case, though, she’s right. Thanks Nigella!
Ingredients
Approx 375g clementines (I used 5)
250g ground almonds
225g sugar
6 eggs
Method
Preheat the oven to Gas 5
Prick the clementines all over. Place in a microwave bowl and half fill with water. Microwave on full power until the clementines have softened. This will vary depending on your microwave – mine took about 4 minutes.
Drain the clementines and set aside to cool.
Once cool, place the clementines (whole, skin and all) in a food processor and blitz until smoothish.
In a large bowl, whisk the eggs lightly, add the sugar, ground almonds and finally, the clementine puree.
Pour the mixture into an 8″ greased and lined springform pan (I use cake liners from the pound shop!) and bake for approx 1hr.
Check after 40 minutes, and cover the cake with tin foil if it is starting to brown too much – I didn’t have any foil, so i used a metal casserole lid, which worked just as well.
Once the cake is cooked, remove from the oven, and allow to cool completely in the tin.
This is a “damp” cake, so you will need to keep it refrigerated. It will keep for3 or 4 days (if it lasts that long!)