Clementine Cake
From Smitten Kitchen (adapted from Nigella Lawson).- Ingredients:
- 4 to 5 clementines (about 375grams/slightly less than 1 pound total weight)
- 6 eggs
- 1 cup plus 2 tablespoons (225 grams) sugar
- 2 1/3 cups (250 grams) ground almonds
- 1 heaping teaspoon baking powder
Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. (Note: I recommend using a large pot and checking frequently to be sure the water hasn't all boiled off.) Drain and, when cool, cut each clementine in half and remove any seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
Preheat the oven to 375°F (190°C).
Butter and line an 8-inch (21 centimeter) springform pan with parchment paper. (I used a 9-inch, it worked fine.)
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines.
Pour the cake mixture into the prepared pan and bake for 25 to 40 minutes, when a skewer will come out clean; you might have to cover the cake with foil after about 20 to 30 minutes to stop the top from over-browning.
Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan and dust it with powdered sugar (if desired).