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375 grams clementines (approximately 5 small)

6 eggs

1 ¼ cup (225 grams) white sugar

2 ¼ cups (250 grams) ground almonds

1 teaspoon baking powder

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1. Preheat the oven to 375ºF.  Butter and line an 8 or 9 inch springform pan with parchment.

2. Poke each clementine 3 or 4 times with a knife.   Put the clementines in a bowl with a microwave safe cover or plastic wrap.  Cook on high for 3-4 minutes. Cool slightly then dump the clementines (whole) in a food processor and process until smooth.

3. In large bowl beat eggs and sugar until light colored and doubled in volume (about 5 minutes)

4. Add in chopped clementines and mix well.  Then add ground almonds and baking power and mix until combined.

5. Pour mixture into pan and bake for about 45 minutes (when a skewer will come out clean).

6. Cool in the pan on a rack.   Once cake is cold, remove from pan and pull off any parchment.

7. Glaze and add candied clementines to decorate.

   GLAZE

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2 cups confectioners sugar

3 tablespoons softened butter

½ cup clementine juice

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1. Mix everything in a bowl adjusting clementine juice and sugar to make a loose but thick glaze

   CANDIED CLEMENTINES

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3 clementines

2 cups sugar

1 cup water

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1. Slice clementines very thinly.

2. Put sugar and water in a heavy bottomed pan on medium heat.   Stir until sugar is dissolved.

3. Add clementine slices and simmer on low for about 15-20 minutes.

4. Pull clementines from sugar mixture and place on parchment or silpat until cool.

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