I’m not a great fan of Valentine’s Day, but I do cook a dinner for my hubby and this cake always features on the menu. It’s so easy to make and would make a lovely pud served with any stewed fruit and Greek yoghurt. Doesn’t get any more romantic for me! I usually double the recipe and use a mixture of citrus fruits. It also freezes beautifully..

375 grams clementines (approx. 3 medium-sized ones)
6 large eggs
225 grams white sugar
250 grams ground almonds
1 teaspoon baking powder

1. Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours
2. Drain and when cool, cut each clementine in half removing the pips. Give the clementines – skins, pith, fruit a quick blitz in a food processor (or by hand, of course)
3. Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm/8 inch Springform tin.
4. Add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
5. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you’ll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin. I think this is better a day after it’s made.

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