- 8
Ingredients
- 3-4 clementines (about 375 grams total weight)
- 6 large eggs, room temperature
- 1 cup granulated sugar (see notes)
- 2 1/4 cup blanched almond flour or almond meal
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
Preparation
Step 1
Place whole, unpeeled clementines in a pot and cover with cold water. Bring to a boil, then lower heat to a simmer and cook for 1½ to 2 hours until tender; checking periodically and adding a little more water if necessary.
Drain, cool, then cut each clementine in half and remove any seeds. Add chopped clementines (peel and all) to a food processor or high speed blender and puree until smooth.
Preheat oven to 375F. Grease the sides of an 8-inch springform pan and line the bottom with parchment paper. Set aside.
In a large mixing bowl or stand mixer with a whisk attachment, beat the eggs until light and frothy, about 4 minutes.
Add the sugar, almonds, almond extract, baking powder and salt, and mix well. Then add in the clementine puree and mix another 1-2 minutes, until all ingredients are well combined.
Pour the batter into prepared pan and bake for 45-50 minutes; checking on cake around the 35 minute mark. If beginning to brown around the edges, cover loosely with foil. Cake should be finished baking when a toothpick comes out clean.
Allow cake to cool completely in its pan on a wire rack before unmolding.
Sprinkle with powdered sugar, glaze or serve as is and enjoy!