Categories: Coffee morning, gluten-free, make ahead cake, sugar-free

Ingredients

• 3 clementines
• 1/4 cup organic runny honey
• 1/4 raw agave syrup
• 1 1/2 cup ground almonds
• 4 organic eggs

Directions

1. Boil the clementines for 2 hours until soft

2. Puree them in a blender or food processor until smooth

3. Add in the rest of the ingredients and blend until combined.

4. Pour into a greased or silicon tin and bake for 45 minutes at 170 degrees. After 20 minutes you might need to cover with some foil to avoid the top burning.

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