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Clementine and almond torte

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Origin of dish:  Exotic
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 50 minutes

    4 ClemenGold
    6 large eggs
    1 tsp orange blossom water
    250g caster sugar
    1tsp baking powder
    1/4 tsp salt
    250g ground almonds

    Fruit salad:
    200g pomegranate seeds
    3 ClemenGold, segmented
    Greek yoghurt to serve


1. Firstly pre-heat the oven to 170C/325F/Gas mark 3.
2. Place the ClemenGold in a saucepan and cover with water, then bring to the boil and simmer for 1 hour 45 minutes, drain and cool.
3. Line a 9" cake tin with non-stick baking paper. Place the cooked ClemenGold in a
blender along with the eggs and blitz until thoroughly blended, sieve the mixture and
then add the orange blossom water.
4. In a separate bowl mix the ground almonds, sugar, salt and baking powder.
5. Combine well with the wet mix then pour into the cake tin.
6. Bake in the oven for 40-50 minutes, or until a skewer comes out clean. If the cake starts browning too much, cover loosely with foil.
7. When cooked, remove from the oven and chill.
8. Then just mix the remaining ClemenGold with the pomegranate and serve with the Greek yoghurt.

User comments

another free recipe every day

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