Nigella's Clementine Cake

Ingredients

• 4-5 clementines (approximately 1 pound total weight)
• 6 large eggs
• 1 cup granulated sugar, plus 2
• 1 tablespoon additional granulated sugar
• 2 1/3 cups finely ground almonds
• 1 1/2 teaspoons baking powder

Directions

1. 1

   Place whole, unpeeled clementines into a pot and cover with cold water.

2. 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).

3. 3

   Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.

4. 4

   Chop the Clementines in the processor finely.

5. 5

   In a bowl, beat the eggs.

6. 6

   Add the sugar, almonds, and baking powder to the eggs, mixing well.

7. 7

   Add the chopped Clementines by hand and mix to combine.

8. 8

   Pour butter into a greased and parchment lined 8-inch springform pan.

9. 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.

10. 10

    Let cool in the pan on a wire rack overnight.

11. 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.

12. 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).