Clementine Cake

Directions

1Preheat the oven to 375ºF. Butter and line an 8 or 9 inch springform pan with parchment.

2Poke each clementine 3 or 4 times with a knife. Put the clementines in a bowl with a microwave safe cover or plastic wrap. Cook on high for 3-4 minutes. Cool slightly then put the clementines (whole) in a food processor and process until smooth.

3In large bowl beat eggs and sugar until light colored and doubled in volume (about 5 minutes).

4Add the puréed clementines and mix well. Then add ground almonds and baking power and mix until combined.

5Pour mixture into pan and bake for about 45 minutes (when a skewer will come out clean).

6Cool in the pan on a rack. Once cake is cool, remove from pan and pull off any parchment.

7Glaze and add candied clementines to decorate.

Glaze

1Mix everything in a bowl adjusting clementine juice and sugar to make a thick glaze.

Candied Clementines

1Slice clementines very thinly.

2Put sugar and water in a heavy bottomed pan on medium heat. Stir until sugar is dissolved.

3Add clementine slices and simmer on low for about 15-20 minutes.

4Pull clementines from sugar mixture and place on parchment until cool.