Clementine Cake

I made this cake the other day. It is so good! I topped it off with whipped cream and clementine zest. But, I think the next time I make it I'll add a clementine glaze (1/4 C Clementine Juice mixed with zest and 1 C powdered sugar poured over when hot.) Also, check it at about 25 mins and then every 5 mins. It cooks fast. It's so delicious. So so yummy. I was skeptical at first but it really is delicious and easy.

Clementine Cake
Adapted from Nigella Lawson

4 to 5 clementines (about 375grams/slightly less than 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons (225 grams) sugar
2 1/3 cups (250 grams) ground almonds
1 heaping teaspoon baking powder

Optional: Powdered sugar for dusting, or for making a glaze

Put the 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 finely chop the skins, pith, and fruit in the processor (or by hand, of course).

Preheat the oven to 375°F (190°C).

Butter and line an 8-inch (21 centimeter) springform pan with parchment paper. (I used a 9-inch, it worked fine.)

Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines.

Pour the cake mixture into the prepared pan and bake for 30 to 50 minutes, when a skewer will come out clean; you might have to cover the cake with foil after about 20 to 30 minutes to stop the top from over-browning.

Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan and dust it with powdered sugar. I made a glaze of powdered sugar and a tablespoon of clementine juice because I was convinced the cake would be too bitter. It was not neccessary. Nigella says the cake is best on the second day, but ours never made it that long.