Clementine Cake

Ingredients

• 4to 5 clementines (about 1 pound total weight)
• 6eggs
• 1 cupplus 2 tablespoons sugar
• 2 1/3 cupsground almonds
• 1heaping teaspoon baking powder

Method

1. 1

   Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).

2. 2

   Preheat the oven to 375 degrees F.

3. 3

   Butter and line an 8-inch springform pan with parchment paper.

4. 4

   Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.

5. 5

   Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. 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. I think this is better a day after it's made, but I don't complain about eating it anytime.

6. 6

   I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.