4-5 unpeeled Clementines (1 pound total)
1cup + 2 tablespoons sugar
2 1/3 cup ground almonds (almond flour)
1 heaping teaspoon baking powder
Put unpeeled clementines in a pot with cold water to cover. Bring to boil and cook for 2 hours. Drain and when cool cut in half and remove seeds. Put in processor and chop finely. Add eggs, sugar, almond flour and baking powder and mix in processor. Pour into a greased 8" spring form pan (line bottom with parchment). Bake approx 1 hour at 375F. Let cool in pan.