Clementine Cake

Clementine Cake
Clementine Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 to 5

    clementines (about 1 pound total weight)

  • 6

    eggs

  • 1

    cup plus 2 tablespoons sugar

  • 2 1/3

    cups ground almonds

  • 1

    heaping teaspoon baking powder

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. Preheat the oven to 375 degrees F. Butter and line an 8-inch springform pan with parchment paper. 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 1 hour, when a skewer will come 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. When the cake is cold, you can take it out of the pan.

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