Clementine Cake

Preheat the oven to 375°F (190°C). Grease a round 9-inch (23-cm) cake pan and line the bottom with parchment paper.

To make the puree, place the clementines in a saucepan of water and bring to a boil, and then simmer for 20 minutes. Drain the water out and cover the clementines with fresh water. This helps to get rid of some
of the bitterness. Bring the water to a boil and then simmer again for 30 minutes, or until the clementines have softened and are squishy to the touch.

Drain and leave to cool for 10 minutes. Once cooled, cut them into quarters and remove any pips. Place the clementines, including the skin, in a food processor or blender and pulse until smooth. You should have approximately 11/2 cups (350 g) of puree. This step can be done ahead with the puree stored in the fridge for up to 2 days.

To make the cake, use a stand mixer fitted with the whisk attachment or an electric mixer to whisk the eggs and sugar for 2 to 3 minutes, or until thick and pale.

Fold in the clementine puree. Gently stir in the almonds, polenta, baking powder and ground ginger. Pour the batter into the prepared cake pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

This cake can brown quite quickly so if it gets too dark, cover it with a sheet of foil and continue to bake. Leave it in the pan to cool completely before removing and dusting with confectioners’ sugar. Serve with a spoonful of crème fraîche.