Fed up with all those satsumas or tangerines here is a lovely recipe.
12 seedless satsumas or tangerines or clementines
200g/7oz butter softened
grated zest of 1 lemon
3 medium eggs, separated
300g/10oz ground almonds
100g/4oz polenta or semolina
150ml natural yoghurt
Melt 250g of sugar in small pan with 330mol of boiling water, bring to the boil and reduce to simmer.
Thinly slice 5 of the fruits horizontally skins to be left on, the ends are not needed. Add the slices to the sugar syrup. Cover and simmer until the skin of the fruit is tender - about 20 minutes.
Grease and line a 25cm/10inch loose bottomed tin.
Using a draining spoon, remove the fruit slices from the pan and arrange over the base of the cake tin.
Grate the zest from the 7 remaining fruits and put to one side.
Squeeze the juice from 4 and stir into the syrup. Bring to the boil and simmer for 10 minutes until thick, allow to cool.
Mix the remaining 200g sugar with the butter, lemon zest and set aside. Beat in the egg yolks one at a time.
Peel the 3 remaining fruits, removing all the pith and whiz in a processor until pulpy.
Add the pulp to the cake mix with the almonds, polenta/semolina and yoghurt. Whisk the egg whites until stiff and gently fold into the mixture.
Carefully spoon into the prepared cake tin and place in a pre-heated 160c fan oven, 170c conventional or gas 4.
Bake until a skewer comes out clean which takes about an hour. Cool the cake in the tin. When cold invert on to a serving plate and spoon over some of the syrup to glaze the fruit.
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