Flourless Clementine Cake

1. Preheat your oven toe 180°C and grease a 23cm (9") springform cake tin and line the bottom with baking parchment.

2. Wash the clementines and cut them in half, remove the pips, and then cut them in small cubes. Do not peel the clementines.

3. Add the cubed clementines and oil into the bowl of a food processor and pulse until it is smooth.

4. In a separate mixing bowl, sieve the almond flour and add the coconut and baking powder. Use a wooden spoon to mix the dry ingredients.

5. In a clean mixing bowl, beat the eggs and sugar until light and creamy. Beat in the lemon zest and the pulped clementine juice.

6. Gently fold the dry ingredients into the egg mixture.

7. Pour the mixture into the prepared cake round and bake for 35 - 40 minutes.

While the cake is baking start making the syrup

1. Squeeze the lemon and clementine juice into a saucepan, add the water and sugar.

2. Heat the saucepan and stir until all the sugar has dissolved. Bring to a boil, reduce the heat and simmer for about 7 minutes.

Assembling the cake

1. Remove the cake from the oven and slowly pour the citrus syrup over the cake. Starting on the edges and moving towards the center. Use a cake tester (or a kebab stick) to make holes into the cake, which will help the cake to absorb the syrup.

2. Let the cake cool completely in the tin. Remove from the tin and place on a serving dish.

3. Dust with icing sugar and decorate with candied clementine slices.

4. Serve with whipped cream.

Candied Clementine Slices

1. In a saucepan, combine the sugar and water and bring to a boil.

2. Add the clementine slices, reduce the heat to medium and cook until slices are translucent, about 10 minutes, turning occasionally.

3. Reduce the heat and simmer until slices are tender but still intact, about 10 minutes, turning occasionally.

4. Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry.