• 4 clementines
• 4 eggs
• 165g light brown soft sugar
• zest of 2 lemons
• 165g ground almonds
• 2tsp baking powder
• caramel clementines
• 8 clementines slices
• 150g caster sugar

1. Wash the clementines under a hot tap to get rid of the wax.
2. Put in a pan and cover with cold water.
3. Bring to the boil and then simmer for 40 minutes.
4. The fruit should be soft.
5. Scoop the clementines out and allow to cool.
6. Cut in half and remove any pips.
7. Pop the whole clementines in a food processor and blend until smooth.
8. Preheat the oven to 170c fan, gas 5. Grease 20cm round tin with parchment paper.
9. In a mixing bowl, beat the eggs and sugar and lemon zest until well combined.
10. Then fold in the almonds, baking powder, and clementines purée.
11. Place in a baking tin and cook for 40 minutes.
12. Make sure the skewer comes out clean.
13. To make the caramel clementines, put the sugar and 100ml of water in a pan.
14. Heat gently to dissolve the sugar, then turn up until the water is dark caramel colour.
15. Slowly add 150 ml of cold water to the sugar syrup.
16. Turn with a wooden spoon to ensure the caramel and water is combined.
17. Add the clementines and remove off the heat.
18. Leave for at least 2 hours.
19. Serve the cake with some clementines and cream.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.