Gluten-free clementine Christmas Cake

I saw this cake in the Good Food magazine and have cooked it several times for Janet, John’s mum for Christmas. Even though I don’t particularly like Christmas, I love the smell of this cooking at the beginning of December. It’s not always possible to get all the different types of dried fruit in Spain, so just use whatever you can get your hands on.

4 small clementines
200g unsalted butter
275g dried fruit (sultanas, raisins, currants, etc.)
100g glacé cherries, quartered
2 tablespoons brandy
200g soft dark brown sugar
3 eggs, beaten
1/2 teaspoon cinnamon
1 teaspoon mixed spice
pinch ground cloves
140g ground almonds
100g polenta
1 teaspoon baking powder

Cover the clementines with water and bring to the boil. Simmer for 1 hour and then drain.

Heat oven to 180ºC. Line a 20cm tin with baking paper.

Remove any pips from the clementines and pulse in a food processor.

Combine the dried fruit, cherries and brandy in a bowl. Add the celemtine pulp and mix well.

Cream the butter and sugar together until pale. Gradually add the beaten eggs. Mix together the dried ingredients and fold into the egg mixture, adding the fruit mixture.

Spoon into the tin, smoothing the top and bake in the middle of the oven for 30 minutes. Turn oven down to 160ºC and cook for a further 40 minutes. Cover top with foil if necessary to prevent excessive browning. If you’re using a fan oven, reduce temperature by 20ºC.

Leave the cake in the tin for 30 minutes to cool before turning out.