Ingredients

Instructions

  1. Place whole, unpeeled clementines into a pot and cover with cold water.
  2. Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away).
  3. Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.
  4. Chop the Clementines in the processor finely.
  5. In a bowl, beat the eggs.
  6. Add the sugar, almonds, and baking powder to the eggs, mixing well.
  7. Add the chopped Clementines by hand and mix to combine.
  8. Pour batter into a greased and parchment lined 8-inch springform pan.
  9. Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
  10. Let cool in the pan on a wire rack overnight.
  11. VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so.
  12. OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze).