- 6 large eggs
- 170 g coconut sugar
- 200 g ground almonds
- 50 g polenta
- 1 tsp baking powder
- 1 tsp cardamom seeds
- 50 g dried cranberries
- 350 g clementines
Place the whole clementines in a pan of water. Bring to the boil and then simmer with the lid on for 1-1.5 hours. Drain, allow to cool and remove the stalks.
Soak the cranberries in hot water for 1 hour. Drain before using.
Add the eggs, coconut sugar, almonds, polenta, baking powder and cardamom seeds to a food processor and whisk until combined into a smooth, runny mixture.
Add the cooled clementines and mix until this cake mixture has fully combined. The mixture should be quite runny, almost like a batter.
Pour the mixture into a greased and lined 20cm springform cake tin and sprinkle the cranberries on top. They should sink in but if they don't, gently stir them in.
Bake in the oven at 175C for 35-45 minutes.
Allow to cool in the tin. Remove when ready to serve.
This is a moist cake so is quite soft and should ideally be eaten within 1-2 days. It is delicious served as a dessert or at afternoon tea with vanilla nice cream or double cream.