6 clementines (about 650g/23oz)
225g (1 cup) caster sugar
1 tsp baking powder
6 medium eggs
240g (2 cups) ground almonds
powdered (confectioners) sugar for dusting
Place clementines in a heavy-based saucepan, cover with water (they’ll probably float, so just make sure there is plenty of water) and boil for an hour, until the skin is very soft. Transfer to a strainer and allow to cool completely. Tear them open and remove any seeds.
Preheat oven to 180°C (360°F). Butter a round 24cm (9″) springform cake tin or line with parchment.
Purée clementines (flesh and peel) until smooth, using a food processor or stick blender. Transfer to a large mixing bowl.
In a separate bowl, beat eggs until fluffy.
Add sugar and baking powder to clementine purée and mix well.
Add beaten eggs and beat in well.
Add almond meal and fold in with a spatula until just combined – you want to keep the mixture fluffy.
Pour batter into tin and bake in centre of oven for 55 – 60 minutes, until cake springs back when lightly pressed and a toothpick inserted into the centre comes out clean.
Allow to cool completely in tin.
When ready to serve, remove to serving plate and dust with powdered sugar.