1. Put the clementines in a large saucepan of cold water, bring to the boil and simmer for 2 hours. Keep an eye on the water levels and top up with boiling water if needed. Also, you and your kitchen will get a citrus steam facial while these are cooking. Drain and cool. The clementines will stay hot for quite a while.

2. Cut the clementines in half and scoop out the pits.

3. Chuck the whole of the clementines, pith and skin and all into a food processor. Whizz until a nice pulp. Again this smells amazing.

4. Preheat the oven to 190C. Grease a 21cm tin. Mix in all the other ingredients until completely mixed.

5. Pour the mixture into the prepared tin and bake for an hour, but I had to cover mine after 30 minutes so the top wouldn’t brown too quickly, but it will still be a dark topped cake until a sponge. Cool in the tin. I served mine with some crème Fraiche and it was divine. Give it a go!