Nigella’s Clementine Cake

This is a bizarre recipe but I like it! After breaking open the clementines I discarded a bit more of the water (worth measuring the volume of clementine mash used next time and recording it). I think what you are really using is the pith and rind rather than the liquid – it is really bitter. Even with getting rid of some liquid my mixture came out very wet but it worked! If you grind your own almonds mix them with the sugar and do it in two batches in the majimix so that the almonds are ground fine.

https://www.nigella.com/recipes/clementine-cake