Clementine Cake

I love clementines. They are easy to peel, have few pits, and are usually super sweet and juicy. I tend to buy them by the crate because I can rip through a few in a matter of minutes. Unfortunately, the last bunch I brought home was a dud. After a couple of hopeful tries, I gave up; the tasteless, dry fruit was just too disappointing. Unable to waste 'good' food and unwilling to eat not-so-good food, I decided to dress up my wan clementines and give them new life... Here's a recipe for clementine cake. It's gorgeous with a dollop of thick Greek yogurt and a drizzle of honey.

Clementine Cake
adapted from Nigella Lawson

5 clementines
6 eggs
1 cup sugar
2 cups almond meal (either purchased as flour or finely ground in processor)
1 t. salt
1 heaping t. baking powder

• In a medium sauce pan, submerge clementines in cold water and bring to a boil. Lower heat and simmer for 2 hours. Drain and allow clementines to cool to room temperature.
• Cut clementines in half and remove any pits. Coarsely puree in food processor.
• Preheat oven to 375 and butter a spring form pan and line the bottom with parchment.
• In a large bowl, beat eggs and add pureed clementine pulp; mix thoroughly. Add sugar, almonds, baking powder and salt; stir until combined. Pour into prepared pan.
• Bake 40 minutes. Rotate pan, cover with foil and continue to bake for another 2o minutes, or until a toothpick comes out clean. Cool in pan on a rack.
• Enjoy!

Place a bowl over the clementines to submerge them, if necessary.