INGREDIENTS
8 clementines
250g caster sugar
250g ground almonds
5 eggs
Almond essence
Rum sauce
200ml stock syrup (sugar syrup)
100ml rum
Recipe continues
METHOD
Simmer the clementines in some boiling water for about 30 minutes until soft and leave to cool.
Remove from the water and blend in a food processor with the caster sugar.
Blend in the almonds, eggs and almond essence. Pour into a lined baking sheet and bake in a hot oven 120C for about 25 minutes until spongy.
Cut out rings and allow to cool. When ready to serve, put half a clementine on top of each and serve with rum syrup.