375 g clementines
6 large eggs
225 g caster sugar
250 g ground almonds
1 teaspoon baking powder
For the Syrup:
150 g sugar
75 ml water
7-8 drops Lemongrass Spice Drops®
Place the clementines in a saucepan with cold water, cover and bring to the boil. Lower the flame and cook for 2 hours. Drain the water and when cooled down, cut each clementine in half and remove the seeds. Then finely blend the skin, pith, and fruit in a blender or using a hand blender.
Preheat the oven to 3750 F/1900 C
Beat the eggs. Add the sugar, almond powder and baking powder. Mix well, adding the chopped clementines slowly. Mix until evenly blended.
Grease and line an 8-inch spring form cake tin with parchment paper.
Pour the cake mixture into the prepared pan and bake for 1 hour. Cover the cake with kitchen foil after about 40 minutes to prevent the top from burning. To check the cake is baked insert a skewer to ensure it comes out clean. Remove from the oven and leave to cool. When the cake is cold, you can take it out of the pan. It tastes better a day after it’s made.
For the syrup:
Mix the sugar and water and bring it to a boil. Stir and let it boil for 10 minutes. Do not boil for too long because it thickens on cooling. Once cool add the Lemongrass Spice Drops®. Mix well and then drizzle it over the cake.