Clementine Cake

1. Boil Clementines

Completely submerge the clementines in water in a large pot. Bring to a boil, cover, and simmer for about two hours, topping up water as necessary.

2. Puree Clementines

Once cooled, blend the clementines in a food processor or blender until they form a smooth puree. Discard any seeds or rough bits.

3. Preheat Oven and Prepare Pan

Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.

4. Combine Eggs, Sugar, and Salt

In a large bowl, whisk together the eggs, sugar, and a pinch of salt until well mixed.

5. Add Clementine Puree

Gently fold the clementine puree into the egg and sugar mixture, taking care not to deflate the eggs.

6. Add Dry Ingredients

Stir in the almond flour and baking powder until just combined, being careful not to overmix.

7. Bake the Cake

Pour the batter into the prepared pan and bake for about an hour, until the cake is golden brown and starts to pull away from the sides of the pan.

8. Cool and Release Cake

After baking, cool the cake in the pan for ten minutes. Run a knife around the edge, release the cake, and peel off the parchment to cool completely on a wire rack.