Citron White and Blue Cake

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Serves 10

300g or 4 small Clementines/Mandarin oranges

1 small lemon

6 eggs

225g raw sugar

250g almond flour

2 tsp Silver Needles tea

1 tsp baking powder

1 cup blueberries

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• Grind Silver Needles tea leaves in spice grinder.

• Boil whole Clementines and lemon in water for 20 minutes and let it cool slightly.

• Cut in half to remove any seeds then put in blender. Add ground tea and sugar and blend.

• Add eggs and blend till colour lightens, about 5-7 minutes.

• Add almond flour and baking soda and blend another 2 minutes.

• Pour into lined 24cm round baking tin.

• Carefully put blueberries on top so they don't sink.

• Bake at 175°C for 1hr and 20mins. Use aluminium foil to tent the cake for the first 50mins so the top doesn't burn. Remove tent for the last 30mins to brown the top.

• Leave in baking tin to cool for 1/2 an hour before removing.

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