When the cake is cold, you can take it out of the pan.
Remove from the oven and leave to cool, in the pan on a rack. 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. I don't like using the processor for this, and frankly, you can't balk at a little light stirring. Mix well, adding the chopped clementines. Add the sugar, almonds, and baking powder. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).īutter and line an 8-inch springform pan with parchment paper.īeat the eggs. Drain and, when cool, cut each clementine in half and remove the seeds. Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours.
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