for 16 pieces

Cake mixture

300 g	light spelt flour
200 g	sugar
200 g	shelled ground almonds
2 tsp	baking powder
½ tsp	cinnamon
1 pinch	salt
4	eggs
150 g	butter, soft
4	clementines, rinsed with hot water, dabbed dry, use grated zest and juice

Icing

150 g	icing sugar
1	clementine, rinsed with hot water, dabbed dry, zest peeled with a zester, cut finely, 2½ tbsp. juice
¼ tsp	turmeric

How it's done

Cake mixture

In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the eggs, butter, clementine zest and juice, mix briefly using the whisk on a mixer. Transfer the cake mixture to the prepared tin.

To bake

Approx. 55 mins in the lower half of an oven preheated to 180 °C. Remove from the oven, allow the cake to cool slightly, remove from the tin and leave to cool completely on a rack.

Icing

Mix the icing sugar with the clementine juice and turmeric to make a thick icing, spread on top of the cake, decorate with clementine zest, leave to dry.

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