Time: 2 hours 50 minutes
Complexity: easily
Servings: 6

I made this cake using clementines, a type of small seedless mandarin. If you're using the same amount of other citrus fruits, such as oranges and lemons, use more sugar—1.5 cups.

In the recipe, I slightly modified the cake to the English style, adding a glaze, which can be easily mixed from powdered sugar, lemon juice and a little water to form a paste.

Ingredients:

• 4 - 5 sweet clementines (total weight about 450 g)
• 6 eggs
• 1 tbsp. plus 2 tbsp. sugar
• 2 and 1/3 cups ground almonds
• 1 heaped teaspoon of baking powder

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tangerines, almond, eggs

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Preparation:

Step 1
• Place the clementines in a saucepan, cover with cold water, bring to a boil, and simmer for 2 hours. Strain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skin and pulp in a food processor (or by hand).
Step 2
• Preheat oven to 190°C.
  
  Grease a 20 cm diameter springform pan with butter and line with parchment paper.
  
  Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using a food processor for this, and frankly, it only takes a short time to mix.
Step 3
• Pour the cake batter into the prepared pan and bake for 1 hour, until a toothpick inserted into the pan comes out clean. You may need to cover the cake with foil after 40 minutes to prevent the surface from burning. Remove the cake from the oven and let it cool in the pan on a wire rack. Once cool, you can remove it from the pan. I think it's best the day after it's baked, but I wouldn't mind a slice anytime.

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