A perfect festive treat, combining Christmas flavours like juicy clementines and nutty almonds.
Bit of what you fancy
Preheat the oven to 180oC and grease and line a 21cm springform tin, making sure there are no gaps. Drizzle the 2 tbsp of honey into the bottom of the tin, over the greaseproof paper, before carefully arranging the clementine segments on top of the honey – first around the outside, working your way into the centre so that the bottom is completely covered.
Beat the eggs and mix with the sugar, almonds, baking powder and vanilla extract, before pouring the whole mixture over the clementine slices.
Bake for 45 minutes to an hour, or until a skewer comes out clean. If the top starts to brown, cover with foil. Once cooked through, remove from the oven and leave to cool for 10 minutes in the tin. Remove the outer ring of the tin and flip the cake carefully onto a plate before peeling the greaseproof paper off what is now the top of the cake.
Finish with a light scattering of toasted flaked almonds and a little extra drizzle of honey. Enjoy!