Dairy-free Spiced Clementine Cake

Grease and line with parchment a 20cm/8inch cake pan.

Prepare the clementines: place the whole clementines into a saucepan. Add enough cold water to come up just below halfway of the clementines and place over a high heat. Bring to the boil, partially cover with a lid and boil for around 1 hour until soft. Keep an eye on it in case the water dries up, you don’t want to burn your saucepan!

Drain, discarding the cooking water. Cut the clementines in half, remove the pips and set aside to cool.

Once cool, preheat the oven to put the oven to 180 degrees fan.

Put the whole clementines (skins, pith, fruit and everything) into a food processor and blitz. Add the eggs and blitz for a minute to get some air into them. Then add all the other cake ingredients to the processor and blitz until fully mixed.

Pour the mixture into the prepared cake pan and bake in the centre of the oven for 50 minutes - 1 hour. A skewer when inserted should come out clean.

Remove from the oven and leave to cool on a wire rack, but still in the tin. Once cool, you can remove it from the tin and get started on the icing.

For the icing: mix together the icing sugar, lime juice and rosewater until a smooth runny-ish paste. If you feel it’s too thick, add a tiny dash of water. Add the pink food colouring and mix well.

Brush the icing over the top of the cake only. While still a bit wet, sprinkle over some desiccated coconut.

First, prepare the clementines for the cake