Naturally delicious real food.

Happy New Year!

Love her or hate her, thank you, Nigella for this recipe – it is so simple and so light. The hardest thing to do is to boil the clementines for a couple of hours.

A great wheat free cake, remember to use a gluten free baking powder to ensure it’s gluten free, if thats what you want.


I hope to be sending you lots more exciting recipes this year – resolutions have been made so January is alcohol free, menus are going to be planned well in advance and bursting with fresh ingredients and good grains. Exercise and lots of Yoga each week should keep me busy as well as working on Art for Cure 2016. And on the more frivolous side –  I have finally decided to only buy clothes from my favourite four stores and stop buying things that never come out of the wardrobe, stop buying more books until I have read those already piled by my bed and learn to enjoy the ironing so I can watch my favourite American TV without feeling guilty! ( Frankie and Grace and Suits!)




Happy New Year!

Serves 8


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

Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.

Drain and, when cool, cut each clementine in half and remove the pips. Put the clementines – skins, pith, fruit and all – and give a quick blitz in a food processor (or by hand, of course).

Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch Springform tin.

 Add all the other ingredients to the food processor and mix then finally adding the pulped oranges.

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.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.