Nigella Lawson's Clementine Cake

This is a specTACular cake! Moist, packed with fragrance and flavor. Plus, ultra-easy to make, and even better the day after you bake it. It is a humble-looking cake, and not good for fancy dinners, but excellent for the end to a small intimate dinner party or instead of a coffee cake for a brunch or tea. The original recipe half-heartedly suggests a glaze, but I think it would be a mistake - the cake stands on its own. Maybe a sprinkle of powdered sugar on top, or a dollop of mascarpone....

4-5 clementines (approximately 1 pound total weight)
6 large eggs
1 cup granulated sugar
2 1/3 cup finely ground almonds*
1 1/2 tsp baking powder

Butter a 8-inch springform pan. Preheat oven to 375.

Place whole, unpeeled clementines into a pot and cover with cold water. Bring to a boil, lower heat to a simmer and let cook 2 hours. Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all. Chop the Clementines finely in the processor.

In a bowl, beat the eggs. Add the sugar, almonds, and baking powder to the eggs, mixing well. Add the chopped Clementines by hand and mix to combine.

Pour batter into pan. Bake in a 375 F oven for 40 minutes, then cover loosely with foil and cook about another 10 minutes or until a toothpick poked into the center comes out clean. Let cool in the pan on a wire rack overnight.

*Note: You can buy very good ground almonds these days (Bob's Red Mill is one brand), but it's easy to grind them yourself -- buy slivered almonds and run them through your coffee mill.