Clementine Cake

Ingredients

Instructions

1. 1

   Put the clementines in a pot with cold water to cover, bring to a 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. Measure 2 cups of puree, freeze the rest.

2. 2

   Preheat the oven to 375ºF. Butter and line a 9-inch springform pan with parchment paper. Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines.

3. 3

   Pour the cake mixture into the prepared pan and bake for 1 hour; when a skewer comes 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.

4. 4

   When the cake is cold, you can take it out of the pan. I think this is better a day after it's made.

5. 5

   Cover with a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water. Sprinkle with confectioners sugar, if desired.