Every part of the Clementine – peel, pith, and flesh – plays a role in this moist almond cake. Each slice has a sophisticated slightly bittersweet marmalade-like flavor, since boiling the Clementines beforehand mellows any bitterness from the skin and pith. This cake is great with afternoon tea, or served for dessert with whipped cream and a dollop of marmalade.

Clementine Almond Cake

5-6 Clementines
Unsalted butter, room temperature, for pan
1/2 cup all-purpose flour, plus more for pan
2 cups finely ground toasted almonds
1½ teaspoons baking powder
1/2 teaspoon salt
6 large eggs
1 cups sugar

Place whole unpeeled clementines in a large saucepan or stockpot, and cover with cold water. Bring to a boil over high heat. Reduce heat, and simmer gently, 2 hours. Drain; set oranges aside to cool.

Adjust an oven rack to the middle position and heat the oven to 350°F. Spray a 9-inch springform pan with vegetable oil spray, and line the bottom of the pan with parchment paper; set aside.

Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 7 minutes (do not overtoast); let cool completely. Process the almonds in a food processor until very finely ground with a texture that resembles flour, about 10-15 seconds; transfer nut mixture to a medium sized bowl and add stir in flour, baking powder, and salt; set aside.

Halve cooked oranges, and place halves in a food processor, and pulse until pureed. This should yield about 1 ½ to 2 cups; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs with sugar on medium speed until light and fluffy, 2-3 minutes. Stir in orange puree until just combined. Stir in flour mixture; pour into prepared pan.

Bake until cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour. Transfer pan to a wire rack. After 15 minutes, run a small spatula or paring knife around edge to loosen cake; let cool completely.