Ingredients
- 4 whole clementines
- 6 large eggs
- 1 cup (250 g) sugar
- 2 ½ cups (250 g) ground almonds
- 1 teaspoon baking powder
- Powdered sugar, for dusting
Instructions
- Place whole clementines in a saucepan, cover with water, and simmer for 45 minutes until soft. Drain and cool slightly.
- Cut clementines open, remove seeds, and puree fruit with peel until smooth.
- Preheat oven to 350°F (175°C). Grease a springform pan and line the bottom with parchment paper.
- Beat eggs and sugar until pale and thick. Mix in ground almonds and baking powder.
- Fold in clementine puree until fully combined.
- Pour batter into prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes.
- Cool completely in pan, then remove and dust with powdered sugar before serving.
Notes
- Replace clementines with mandarins or small oranges if desired.
- Add orange zest for extra citrus flavor.
- Serve with fresh berries or whipped cream for contrast.
- Store at room temperature up to 2 days or refrigerate up to 5 days.
- Freeze whole or sliced for up to 3 months; thaw overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert/Cake
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 40mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg
