375 grams clementines (approximately 5 small)
225 grams white sugar
250 grams ground almonds
1 teaspoon baking powder
Preheat the oven to 375ºF.
Butter and line an 8 or 9 inch springform pan with parchment.
Poke each clementine 3 or 4 times with a knife. Put the clementines in a saucepan and cover with boiling water, cook until soft. Dump the clementines (whole) in a food processor and process until smooth.
In large bowl beat eggs and sugar until light colored and doubled in volume (about 5 minutes). Add in chopped clementines and mix well. Then add ground almonds and baking powder and mix until combined. Pour mixture into pan and bake for about 45 minutes (when a skewer comes out clean). Cool in the pan on a rack. Once cake is cold, remove from pan and pull off any parchment. Eat
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