- 1 pound clementines (about 4 or 5)
- 6 eggs
- 1 cup plus 2 tablespoons sugar (or Sucanat, read about natural sweeteners here)
- 2 1/3 cups ground almonds
- 1 teaspoon baking powder
Use organic clementines if they are available to you. Scrub the clementines well and place in a pot with plenty of water. Bring to a boil, reduce heat and simmer for two hours.
Preheat the oven to 375ºF.
Drain water off and when clementines are cool enough to handle, cut each one in half and remove the seeds.
Put the Clementine halves (skin and all!) in a food processor and briefly pulse, then add remaining ingredients and pulse to a pulp.
Butter an 8-inch springform pan and pour mixture in. It is a very wet batter.
After 40 minutes, cover with foil to prevent top from burning. Cake is done after about an hour total, or when a toothpick inserted in the center comes out clean.
Remove from the oven and cool on a rack. Once cool, remove from pan. It can be served immediately, but improves after one day.