clementine cake

The recipe' s origin is Nigella Lawson's website.

My own intervention, in terms of shortening the cooking time:  instead of boiling the clementines for two hours , you can boil three times for ten minutes each time ( boil ten minutes , drain, add fresh water, boil another ten minutes and so on).

Ingredients

• 4 medium clementines
• 0,55 pound or 250 gr almond flour, you can also make almond flour by pulsing    unsalted, blanched almonds or almond flakes ( best way to do that: use mini chopper).
• 6 eggs
• 1 cup sugar
• 1&1/2 teaspoon baking powder

Instructions
Preheat the oven to 380 degrees F or 190 degrees C.
Rinse the clementines and put them in a saucepan with water to cover them.
Bring them over high heat. When they start boiling reduce the heat to medium.
boil for 10' and drain them. Add fresh water boil for other 10' and drain. Add fresh water again, boil and drain. Should be ten minutes of boiling, not total time.
Let clementines cool down cut them in halves and remove pips and kernels.
Puree all the remaining along with skins.
Beat the eggs for 1-2, add the sugar and continue beating for 3'.
Add the almond flour with the baking powder. Beat for 2' and add the clementine puree.
Fold the mixture very well to unite all the ingredients.
Butter and line a 9 inch springform , pour the mixture and bake for 40',
at this time cover the cake with an aluminum foil and continue baking for about 20'.
The cake is surprisingly moist.
Let it cool and serve with a spoonful whipped cream.

enjoy