Turn a few ingredients into a simple and delicious cake or dessert.
I included a version of this recipe in my first book, Focus on Flavour. It is a great way of using eggs and at this time of year, when there is an abundance of clementines (or satsumas or tangerines), it makes a great treat, with the added bonus of having no flour or added fat and being relatively low in sugar. So it is excellent for anyone looking for a wheat / gluten and dairy free cake or dessert.
I first heard of this from Claudia Roden and later came across it on Nigella.com.
I have reduced the sugar significantly, it really does not need to be particularly sweet, let the flavour and sweetness of the fruit shine through!
If you cut the cake into 12 slices, it comes to less than 180 calories a piece. We will have it with some lovely thick greek yogurt, or a scoop of chocolate sorbet, as a dessert. A small sliver would go very well with a cup of espresso if you have guests to please….
I plan to freeze half of it.