Clementine Cake Recipe # 2

a second version from Shirley in case of variations. From: http://www.nigella.com/recipe/recipe_detail.aspx?rid=20002


INGREDIENTS

4-5 clementines (about 375g total weight)
6 eggs
225g sugar
250g ground almonds
1 heaped teaspoon baking powder


METHOD

1. Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to gas mark 5/190ºC. Butter and line a 21cm Springform tin.
2. Beat the eggs. Add the sugar, almonds and baking powder. Mix well, adding the pulped oranges. I don’t like using the processor for this, and frankly, you can’t baulk at a little light stirring.
3. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.
4. I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.