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1
Place whole, unpeeled clementines into a pot and cover with cold water.
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2
Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away).
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3
Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.
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4
Chop the Clementines in the processor finely.
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5
In a bowl, beat the eggs.
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6
Add the sugar, almonds, and baking powder to the eggs, mixing well.
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7
Add the chopped Clementines by hand and mix to combine.
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8
Pour batter into a greased and parchment lined 8-inch springform pan.
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9
Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
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10
Let cool in the pan on a wire rack overnight.
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11
VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so.
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12
OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze).
