4-5 clementines (or 3-4 tangerines)
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.