Clementine Cake

This cake is delicious. Even the gluten eaters in my family love it. I think it is best the second day, but really can be eaten anytime after it cools. Spruce it up with some drizzled dark chocolate, whipped cream, berries,  orange zest or simply as is!
                                                                     (serves about 10)
5-6  whole clementines
6 eggs
1 cup white sugar
2 1/3 cups almond flour
1 heaping tsp baking powder
powdered sugar (optional)

Place whole, un-peeled clementines in a pot with cold water to cover. Bring to a boil and cook for 2 hours. Drain and when cool enough to handle, cut in half and remove any seeds. 

Pre-heat the oven to 375°F. Butter and line an 8 inch spring-form pan with parchment paper. 

Put clementines in a food processor or blender and chop very finely. In a standing mixer, add eggs, sugar, almond flour, baking powder and clementine puree and mix all together.  Pour batter into spring-form pan and bake for 1 hour (when toothpick comes out clean). After 30 minutes, cover the cake with foil so the top does not burn. 

Remove from oven. After cake is cooled, remove from pan and sprinkle with powdered sugar. 
(adapted from Nigella Lawson)

If you are in Santa Fe and want to try a slice of cake similar to this one, check out the Station at the Railyard. They make a clementine cake every couple days and the coffee is also fantastic. 

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