Have ready a greased and based lined 20 cm loose bottomed deep cake tin.

Put the clementines in a saucepan of water and bring to the boil. Reduce the heat and simmer for 40 minutes. Drain the fruits and allow to cool for 10 minutes before cutting into quarters. Place in a processor, skin and all and blitz to a smooth puree.

Preheat the oven to 160 °C fan, 180 °C conventional, gas mark 4. Cream the butter and sugar together until pale then gradually whisk in the eggs. Gently fold in the flour, ground almonds and Cadbury Dairy Milk Inclusions. Finally fold in the clementine puree.

Spoon the mixture into the prepared tin and bake for about 50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. After 30 minutes of baking, it may be necessary to cover the cake with a round of foil to prevent it from over browning.

Leave the cake to cool completely in the tin. Just before serving, dust lightly with icing sugar.