It's the perfect weather for baking (and eating!)
This is from a Bill Granger book I have and is simply DIVINE xx
1 cup caster sugar
2 cups ground almonds
Cover mandarins with water in pan and simmer for 2 hours adding more water to keep covered.
Preheat oven to 160. Drain mandarins and cool to room temp. Then split open with your hands and remove seeds. Puree mandarins in food processor including skins.
Whisk sugar and eggs in large bowl, add ground almonds and mandarin puree and mix.
pour into greased and lined springform 24cm cake tin and bake for 50-70 mins or until set and coming away from the edges. Remove from oven and allow to cool in tin.
Serve with berries and double cream.