![]() I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.I think this is better a day after it's made, but I don't complain about eating it at any time. When the cake's cold, you can take it out of the tin. Stash them in the freezer: Just like you would when saving kitchen scraps. Store dried peels in an airtight container. The time will vary depending on the amount of moisture in the peel, but start with 30 minutes, and continue at the same interval until the peel is curled and dried. Remove from the oven and leave to cool, on a rack, but in the tin. Otherwise, dry them out in the oven set no higher than 200F. 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.Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges. You can then add all the other ingredients to the food processor and mix. ![]() Butter and line a 20cm / 8 inch Springform tin. ![]() Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Drain, discarding the cooking water, and, when cool, cut each clementine in half and remove the pips. Put the clementines in a pan with some cold water, bring to the boil, partially with the lid and cook for 2 hours (and see Additional Info below for alternative methods). ![]()
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