Oh, My Darlin' Clementine

 

If you like citrus and you are a fan of fruit cake, you will love this cake. It isn't a traditional Christmas fruit cake, by any means, but it will remind you of one...a lighter summery version of one.

Clementine Cake

Ingredients:

4 to 5 clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder

Directions:

Put the clementines in a pot with cold water to cover, bring to a boil, and cook for 2 hours. Drain, and when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).

Preheat the oven to 375 degrees F.

Butter and line an 8-inch springform pan with parchment paper.

Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines.

Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool in the pan on a rack. When the cake is cold, you can take it out of the pan.

Recipe Notes: You can serve this immediately, or let the flavors blend and serve it the next day. You can also make this with an equal weight/amount of oranges and lemons, in which case, increase the sugar to 1 1/4 cups and add a glaze made of confectioners' sugar mix to a paste with lemon juice and a little water.

Source: Food Network. You can find it here.

Notes: You can determine the crumb of your cake by how finely you grind your almonds. My sister chose this as her birthday cake. It is not your traditional birthday cake, but it is a really great cake. Try it!