Whole clementine loaf cake

This cake is made with whole clementines, pureed with their skin on after softening by boiling for 15 minutes or so. It's a great way to use up any that have started to look a bit worse for wear in your fruit bowl. It's incredibly moist and flavoursome (and the house smells wonderful while you're making this!)

Ingredients

400g clementines, whole 

90g crème fraîche

170g butter

200g caster sugar

100ml honey

3 eggs

250g self-raising flour (gluten free)

1 ½ tsp baking powder (gluten free)

Pinch of salt

For the glaze

Icing sugar

Juice of 1 clementine

Method

1. Place the clementines in a pan of water and bring to the boil. Cook on high heat for 15 minutes, then remove from the heat, drain the water and leave the fruit to cool.
2. Preheat the oven to 180C and grease and line a loaf tin.
3. Once the clementines have cooled, cut in half and remove any pips, then place in a blender and blitz. You should have about 1 ¼ cups of puree.
4. Stir the crème fraîche into the clementine puree and set aside.
5. In the bowl of a stand mixer, beat the butter, sugar and honey until pale and creamy.
6. Add the eggs to the butter mixture, one at a time, beating to combine.
7. Measure the flour, baking powder and salt, then sift in a third of this and fold together with a rubber spatula.
8. Add half the clementine puree, and fold in.
9. Repeat, alternating the flour and clementine puree, until all combined.  
10. Pour into the prepared tin and bake for 40 - 50 minutes, until a skewer inserted into the centre comes out clean. If the top of the cake starts to look like it may burn, lightly cover with foil.
11. To make the glaze, sift icing sugar into a clean bowl and add a little clementine juice, a spoonful at a time, mixing together with a large spoon.
12. Once removed from the oven, leave the cake to cool in the tin for 5 - 10 minutes before turning out onto a wire rack to cool completely. Pour the glaze over the cake and leave to firm up (if you can resist eating it til then!)