food Clementine Tarta de Santiago serves 6-8 ingredients 5 eggs 220g caster sugar 250g ground almonds grated zest of 1 clementine or mandarin tsp ground cinnamon poached clementines 6 clementines 250g caster sugar 600 ml water to serve icing sugar, for dusting 25g roughly chopped almonds Greek yoghurt equipment 23 cm springform cake tin, greased and lined with baking paper equipment 23 cm springform cake tin, greased and lined with baking paper n To poach the clementines, wash them, and then prick them with a fork at the top, the bottom, and five times around the circumference of the fruit. n Take a saucepan large enough to hold the clementines. put the sugar and water in the pan over a low heat, and stir until the sugar has dissolved. add the clementines and simmer, uncovered, for 3045 minutes, rotating them occasionally until the skins are very soft and a fork easily slides in. allow the clementines to stand in the syrup until they are cool enough to handle. n Slip the fruit from the skins and remove any obvious pips. place the segments in a bowl and return the skins to the sugar syrup. Simmer for another 20 minutes until it has reduced by half. now either chop the skins into slivers and disperse them through the syrup, or discard them. n preheat the oven to 180C/350F/Gas 4. n put the eggs and sugar in a bowl, and use an electric whisk to beat them until thick and pale. Fold in the ground almonds, fresh clementine or mandarin zest, and cinnamon. n Transfer the mixture to the prepared cake tin and bake in the preheated oven for 4045 minutes, or until a skewer inserted in the middle comes out clean. Set the tin on a wire rack for 10 minutes before removing the cake from the tin. n Serve the cake warm and dusted with icing sugar, with the poached clementine segments, warm syrup,chopped almonds and some Greek yoghurt. tweak the recipe byusing lemon, lime or orange zest. or triple the cinnamon and add some ground ginger and allspice. taken from Cut the carbs by tori Haschka, (Quadrille, 20). photography by Chris Chen