Boil five unpeeled clementines in water until soft (about an hour).
Drain and whizz in a food processor, skin and all.
Cool, then stir in six beaten eggs, 225g light soft brown sugar, 250g ground almonds, 1 tsp baking powder and the finely crushed seeds of eight cardamom pods.
Preheat the oven to 180C.
Scrape the mixture into a lined and buttered 20cm cake tin and bake for 50 minutes in the oven.
Test for doneness by inserting a skewer into the centre. If it comes out clean the cake is ready.
Leave to cool in the tin. Sift icing sugar over the top or make glacé icing by mixing 150g sifted icing sugar, 2 tbsp clementine juice and ½ tsp of orange blossom water together.
Drizzle over the top, letting it run down the sides. Candied orange peel is lovely sprinkled on top.
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