ASDA part of the Wal-Mart family

• 600g clementines
• 150g plain flour
• 1½tsp baking powder
• 300g ground almonds
• 9 large free-range eggs
• 350g caster sugar
• Filling and topping:
• 4tbsp lemon curd
• 4 clementines
• 200g icing sugar

1 Put whole, unpeeled clementines in a large saucepan with 1.5 litres of cold water. Heat until boiling, then cover and simmer for 1½ hours. As the clementines cook, occasionally mash them gently. Tip them into a bowl and leave to cool. Then put them into a processor or blender - or use a hand-held blender - and whizz to a purée.

2 Preheat oven to 180C/160C Fan/Gas 4. Grease and line the bases of two 22cm, round, loose-based cake tins. Sift the flour and baking powder together into a bowl and then stir in the ground almonds.

3 In a clean bowl, whisk the eggs and caster sugar together until pale and mousse-like. Fold in the clementine purée and the almond and flour mixture. Pour into the tins and bake for 25-35 minutes or until a skewer inserted into the centre comes out clean. Leave in the tins for 5 minutes, then turn out onto a wire rack to cool.

4 Sandwich the cakes together with lemon curd. Squeeze the juice from 1 clementine and reserve. Sift the icing sugar into a bowl and mix with enough juice to make a coating consistency. Pour the mixture over the cake, allowing it to drizzle down the sides. Peel and segment the rest of the clementines and arrange on top.