Ingredients

For the cake:

3 clementines

1 lemon (unwaxed)

6 eggs

250 grams caster sugar

150 grams polenta or cornmeal

100 grams ground almonds

1 teaspoon baking powder

Seeds from 4 cardamom pods crushed to a powder with a pestle and mortar

1 pinch of salt

Butter to grease the tin

25 grams pecans, roughly chopped

For the crumble:

25 grams oat flour (Note: you can make your own by blending rolled oats)

15 grams rolled oats

65 grams demerara sugar

50 grams cold unsalted butter

Seeds from 2 cardamom pods crushed with a pestle and mortar

For the icing:

100 grams cream cheese or lactose free yoghurt

3 tablespoons maple syrup

2 tablespoons orange juice