(gluten-free clementine cake)

5 clementines

oil for buttering the cake pan

1¾ dl of sugar

1 bag (300 g) of almond flour

1 tsp of ground cardamom

1 tsp of bicarbonate of soda

2 tsp of vanilla sugar

6 eggs

Syrup

the juice of 1 lemon

¾ dl of sugar

1 cinnamon stick

1) Place 3 clementines in a pot and add enough water to cover them. Boil for 2 hours until the clementines are soft, add water, if necessary. Pour the water away and let the clementines cool. Cut the clementines in half and remove seeds if they have any. Place them clementines without removing the zest in a blender and mix into a smooth paste.

2) Heat the oven to 180 degrees Celsius. Spread oil into a cake pan with a removable bottom (diameter 20–23 cm). Cover the bottom with baking paper.

3) Place the sugar, almond flour, cardamom, bicarbonate of soda and vanilla sugar in a bowl. Mix well. Mix the clementine paste with the eggs. Pour the egg mix in with the dry ingredients, mix well. Pour into the cake pan and cook on the lower level of the oven for 50–60 minutes.

4) While the cake is in the oven, squeeze the juice of 2 clementines into a pan. Add the lemon juice, sugar and cinnamon stick to the pan. Boil at low heat for approximately 3 minutes. Remove the cake from the oven. Poke some holes in the cake with a fork and pour the syrup on the cake. Let the syrup soak in for approximately an hour. Remove the cake from the cake pan and serve with soft whipped cream.

The cake preserves well when covered.