Christmas Clementine Cake

*If you can’t find unwaxed clementines you can place them in a bowl and pour boiling water over them until they are completely submerged. Leave for 5 minutes before washing in cold water.

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease a 20cm round baking tin and line with a large single sheet of parchment paper on the base. 

2. Peel half the clementines and discard the peel. Leave the remaining clementines with the peel intact. Cut all the clementines into quarters. Place all peeled and unpeeled clementines in a food processor, and process for 30 seconds, or until smooth. 

3. Place the aquafaba and sugar in a large mixing bowl and using an electric beater, beat them for 3–5 minutes. Once the mixture starts to turn white, add the puréed clementines and beat it for another half minute or so.

4. Add the ground almond, baking powder, vanilla, and salt and beat the mixture until it's well combined and a smooth batter forms. 

5. Pour the batter into the prepared tin and spread evenly. Using an insulating cake strip will allow the middle of the cake to set better. 

6. Bake for 50–60 minutes, or until the cake feels firm to the touch. Allow to cool then transfer to a wire rack and let it cool completely.

For the topping:

1. Peel one of the clementines and cut the peel into thin 0.5cm strips.

2. Juice the other clementine and the half lemon and pour the juice into a small saucepan with the strips of clementine skin, sugar, and the leaves from the rosemary sprigs.

3. Place the saucepan on a high heat, bring it to a boil, and then turn the heat down to the lowest setting and simmer it for about 5 minutes, until all of the sugar is dissolved.

4. Using a toothpick, prick holes in the top of the cooled cake and then gently pour the topping over the cake. Dust with icing sugar.

Stored in a sealed container, this moist cake will keep for 3 to 4 days.