Clementine Cake

Clementine Cake
via: Country Girl's Daybook
and Cathy Merenda Blog
Cake:
7 small clementines
6 eggs
1 1/4 cup white sugar
2 1/4 cups ground almonds
1 teaspoon baking powder

Glaze:
2 cups confectioner's (powdered) sugar
3 tablespoons softened butter
1/2 cup clementine juice (I used orange juice concentrate)


CANDIED CLEMENTINES
3 clementines
2 cups sugar
1 cup water

Preheat the oven to 375ºF. Butter and line an 8 or 9 inch springform pan with parchment.
Poke each clementine 3 or 4 times with a knife. Put the clementines in a bowl with a microwave safe cover or plastic wrap. Cook on high for 3-4 minutes. Cool slightly then dump the clementines (whole) in a food processor and process until smooth.

In large bowl beat eggs and sugar until light colored and doubled in volume (about 5 minutes). Add in chopped clementines and mix well. Then add ground almonds and baking power and mix until combined.

Pour mixture into pan and bake for about 45 minutes (when a skewer will come out clean).

While the cake is baking, make the glaze by mixing everything in a bowl adjusting clementine juice and sugar to make a loose but thick glaze.

You can also make candied clementines for decoration. Slice clementines very thinly.Put sugar and water in a heavy bottomed pan on medium heat. Stir until sugar is dissolved.
Add clementine slices and simmer on low for about 15-20 minutes. Pull clementines from sugar mixture and place on parchment or silpat until cool.

Cool in the pan on a rack. Once cake is cold, remove from pan and pull off any parchment.

Glaze and add candied clementines to decorate.