Clementine, Almond & Rose Water Cake

This is my signature cake - it's gluten and dairy-free, so simple to make, so beautifully moist and (despite the sugar) pretty nutritious due to the nutrient-packed ground almonds and clementines. The rose water gives it a fragrant lift, and it can serve as a perfect end to a lunch or supper.


3-4 seedless clementines (3 if they are quite large, 4 if on the small side)
6 eggs
1¼ cups caster sugar (or coconut sugar if you want to make it refined sugar-free)
2¼ cups almond flour
1 teaspoon baking powder

1 teaspoon of rose water

1/2 teaspoon of vanilla extract (optional)

Butter or oconut oil (for the dairy-free version) for greasing the tin

1. Simmer the clementines until soft enough to slide a knife through - this was about 30 mins for me, or alternatively, you could microwave them. Then when they have cooled, cut them in half and blitz the entire lots on a blender - the pith and everything.
2. Preheat the oven to 190ºC and grease a 21cm / 8 inch Springform tin.

3. Combine the eggs, almond flour and sugar, rose water and baking powder, and then whisk in the clementines.

4. Pour into the greased tin and bake for about an hour - but as the top can brown or burn quite quickly, after 30 minutes I removed the tin from the oven and covered it with foil before popping it back in for another 25 mins.

5. Once a skewer comes out clean, remove from the oven and let it cool in the tin. I actually think these kind of cakes taste even better the day after they are baked as they are so deliciously moist!