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1
Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat.
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2
Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed.
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3
Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits.
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4
Puree in a food processor or blender and set aside.
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5
(May be done up to 2 days ahead and refrigerated.)
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6
Heat oven to 350 degrees.
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7
Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
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8
In a large bowl, whisk the eggs together with the sugar, salt and clementine puree.
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9
Add the almond flour and baking powder and stir until just combined.
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10
Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour.
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11
Transfer to wire rack set over baking sheet.
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12
After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan.
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13
Peel off parchment paper and return cake to wire rack to cool completely.
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14
Decorate with dusting of powdered sugar or with chocolate glaze or candied clementines, or both.
