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1
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).
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2
Preheat the oven to 375u00b0F (190u00b0C).
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3
Butter and line an 8-inch (21 centimeter) springform pan with parchment paper. (I used a 9-inch, it worked fine.)
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4
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines.
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5
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.
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6
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 necessary. Nigella says the cake is best on the second day, but ours never made it that long.
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7
Variations: Nigella says she's also made this with an equal weight of oranges and lemons, in which case the sugar is increased to 1 1/4 cups.
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8
* I am very unclear on the correct baking time, as you can see. Nigella's recipe says it will 60 minutes. When I checked on it at 40 minutes (because I think you should start checking on any baked good at the 2/3 mark) it was done. Very done. Dark-brown edge-level done. And my oven runs cool. But I had made the cake in a one-inch larger pan, which made it slightly thinner. Which is all to say: Start checking at 30 minutes. Better to check too often than char your cake.
