This Clementine, Pistachio and Pomegranate Cake recipe is similar in texture to the Lemon Polenta Cake that is one of our tried and tasted recipes. It serves a crowd and is moist and really fruity. If, like me, you are not a natural baker and things sometimes don’t turn out like the photograph (!), then I am delighted to say that you’ll be safe with this one. Best of all, everyone who has a slice seems to want another – now that’s what I call satisfying! This recipe is gluten and dairy free.

Clementine, pistachio and pomegranate cake recipe

Ingredients serves 8
4 – 5 whole clementines or easy peelers (approx 360g) DO NOT PEEL!
5 eggs
130g honey
50g tahini
275g ground almonds
1.5 tsp baking powder
60g pistachios, roughly chopped
125g pomegranate seeds (about half a fresh pomegranate)

How to prepare

Put the whole clementines in a large saucepan and cover with plenty of water. They need to be submerged, so put a smaller saucepan on top to keep them down. Bring to the boil, then turn down the heat and simmer gently for 45 – 60 mins until cooked through. Drain and leave until cool enough to handle.

Heat your oven to 160 degrees (non fan 180C). Grease and line a 23cm loose bottomed cake tin.

Cut the clementines in half, remove any pips and blend with skins on in a food processor until smooth.

Add the eggs, honey and tahini, blending to combine. Add the ground almonds and baking powder and blend until just mixed.

Add the pistachios (reserving a few for decoration) to the mix along with 2/3 of the pomegranate seeds. Stir gently until combined.

Pour the batter into the cake tin. Smooth the top with a palette knife and bake for 50 mins or until a skewer comes out clean. Cover the top of the cake with some baking paper halfway through the cooking time, to stop it from browning too much.

Allow to cool in the tin then turn out and decorate by sprinkling the rest of the pistachios and pomegranate seeds over.

Adapted from an Amelia Freer recipe