4 to 5 clementines (= 375 g) or oranges or lemons, for the latter you need a trifle more sugar
220 g sugar (or diet sugar to get a low-carb cake)
250 g ground almonds
1 good teaspoon baking powder
First put the clementines in a pot with water, heat it up till it boils, reduce the heat and simmer the clementines for 2 hours. Afterwards remove the water and let them cool down a bit.
Cut the clementines in halves and remove the pips, then puree them including the peelings.
Beat the eggs together with the sugar until all is fluffy. Then add the almonds, the baking powder and the clementine puree. – The consistency is rather thin.
Put the dough in a buttered spring form and bake it for roughly 1 hour in the preheated (180 ° C) oven. Check the cake’s surface after 30 minutes: if it’s already dark cover it with aluminium foil.
The cake is rather juicy. – Enjoy!