3 to 5 clementines, (about 375grams, just under a pound)
6 eggs, room temperature
1 cup plus 2 tablespoons (225 grams) sugar
2 1/3 cups (250 grams) almond flour
1 heaping teaspoon baking powder
Optional: Powdered sugar for dusting; it forms its own glaze.
Put the clementines in a large pot with cold water to cover, bring to the boil, and simmer for 2 hours (add more water as it evaporates). Drain and, when cool, cut each clementine in half and remove the seeds. Then chop the skins, pith, and fruit, and place in a food processor.
Preheat the oven to 375°F
Spray an 8-inch springform pan with Pam, and line with parchment paper. (I didn’t have an 8-inch springform, so I used a 7.5 inch souffle dish). There is too much batter for an 8-inch cake pan.
Process the clementines in the food processor until fairly smooth. Then add rest of ingredients and process until fully incorporated.
Pour the cake mixture into the prepared pan and bake for 20 minutes. Lightly cover cake with aluminum foil to keep from over-browning, and continue to bake 10-20 minutes longer. Bake until middle is slightly jiggly.
Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, remove it out from the pan. It will be sort of soggy. This cake must sit overnight to set up. To serve, dust with powdered sugar, if desired.
