Clementine Cake

Ingredients

4 to 5 pieces clementines about 375 grams/slightly less than 1 pound total weight

6 eggs

1 cup plus 2 tablespoons grams sugar 225 grams

2 1/3 cups grams ground almonds 250 grams

1 heaping teaspoon baking powder

powdered sugar for dusting or making a glaze

Equipment

pot

processor

springform pan

parchment paper

rack

Directions

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).

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 30 to 50 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.

Variation: Nigella says she’s also made this with an equal weight of oranges and lemons, in which case the sugar is increased to 1 1/4 cups.