created: 2004-07-18 22:03:09
Ingredients: 4 to 5 unpeeled clementines (about 1 pound total weight) 6 eggs 1 cup plus 2 Tbsp sugar 2 1/3 cups ground almonds 1 heaping teaspoon baking powder Directions: Put the unpeeled 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 chop everything finely -- skins, pith, fruit -- in the food processor (or by hand, of course). [Sarah's note: I often do scrape out and discard the pith, particularly if I'm making this with lemons.] Preheat the oven to 375 degrees F. Butter and line an 8-inch spring form pan. Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring. Pour the cake mixture into the prepared pan and bake for an 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 burning. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it any time. Variation: I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 1 1/4 cups and slightly anglicize it, too, by adding a glaze made of confectioner's sugar mixed to a paste with lemon juice & a little water.