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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.
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2
Drain and, when cool, cut each clementine in half and remove the seeds.
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3
Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
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4
Preheat the oven to 375 degrees F.
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5
Butter and line an 8-inch springform pan with parchment paper.
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6
Beat the eggs.
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7
Add the sugar, almonds, and baking powder.
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8
Mix well, adding the chopped clementines.
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9
I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
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10
Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning.
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11
Remove from the oven and leave to cool, in the pan on a rack.
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12
When the cake is cold, you can take it out of the pan.
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13
I think this is better a day after it's made, but I don't complain about eating it anytime.
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14
I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
