Clementine and Almond Cake

4-5 clementines (or 3-4 tangerines)
6 eggs
7/8 cup sugar*
1 cup almond flour (or finely ground almonds)
1 heaping teaspoon baking powder

In a large saucepan, cover whole clementines with water and bring to a boil. Lower heat and simmer 2 hours. Drain and cool. Halve the fruit, remove seeds and pith. Finely chop fruit and peels, or use a food processor to chop. Set aside.

Preheat oven to 375 degrees. Grease and line the bottom of a 10-inch springform pan or an 8×12-inch baking pan.

Beat eggs; stir in sugar, almond flour and baking powder. Add pulped fruit and mix well. Pour into the pan and bake for about 1 hour, until a tester comes out clean. (Toward the end of baking, cover the top of the cake with tin foil if it gets too brown.)

*This makes a very tangy cake. You can add up to an additional 1/4 cup of sugar to the mix if you want something sweeter.

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