Yields12 Servings
 350 g (4-6) satsumas
 2 cinnamon sticks
 6 large eggs
 250 g light muscovado sugar
 1 tsp gluten-free baking powder
 300 g ground almonds
 2 pomegranates
 1 tsp orange flower water
 ¼ tsp vanilla extract
 4 tbsp apricot jam

Put the whole unpeeled satsumas and the cinnamon sticks in a pan, cover with cold water, and bring to the boil; reduce the heat and simmer covered, for 1 ½ hours, then drain the fruit, remove the cinnamon sticks and leave to cool for 30 minutes


Halve the cooked fruit, remove the pips and puree the fruit, including the peel


Preheat the oven to 180C/Gas4; grease and line a 23cm round cake tin and very important that it is about 9cm deep


Whisk the eggs with an electric mixer, together with 225g sugar in a bowl over a pan of barely simmering water, for about 5 minutes until pale and mousse-like; take the bowl off the heat and add the baking powder, ground almonds and the puree; fold in gently but thoroughly


Transfer the mixture to the tin and bake the cake for 20 minutes, then reduce the oven to 160C/Gas3 and bake for another 30 minutes or until a skewer inserted in the middle comes out clean; take the cake out of the oven and leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely


To make the syrup, cut one of the pomegranates in half and squeeze to extract the juice; pour the juice into a small saucepan, add the remaining 25g sugar and bring to the boil and simmer for 2 minutes; cool slightly, but it should still be warm; stir in the orange flower water and vanilla


using a brush, soak the cake with the warm pomegranate syrup


to make the glaze, heat the apricot jam with two tablespoons water; pass through a fine sieve and use to brush all over the cake, including the sides


just before serving cut the remaining pomegranate in half and remove the seeds; scatter them over the top of the cake and dust with icing sugar

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