Place the Clementines in a saucepan and
cover with cold water. Bring to a boil and then simmer the Clementines
for about two hours. Drain and let the oranges cool completely.
Preheat oven to 375 degrees F (190 degrees C)
and place rack in center of oven. Butter and line a 9 inch (23 cm) springform pan with parchment paper. Set aside.
Once the Clementines have completely cooled, slice
in half, and remove any seeds. Place the Clementine halves (skins and
all) in your food processor, along with the eggs, and process until thoroughly
blended. Add the vanilla extract and process until incorporated. In a separate large bowl, whisk together the sugar, baking powder, salt and
ground almonds. Add the orange mixture to the almond mixture and whisk
or stir to combine. Pour the batter into the prepared pan and bake for about
45 minutes to 1 hour, or until a toothpick
inserted in the center of the cake comes out clean (you may need to cover the cake with aluminum foil
about halfway through baking to prevent over browning). Remove
from oven and place on a wire rack to cool. Once it has completely
cooled, remove the sides of the springform pan.
This cake is best after it has been allowed to
sit for a few days. Serve with a dollop of softly whipped cream.
Makes one - 9 inch torte.
1 pound (454 grams) Clementines (4
depending on size)
6 large eggs
1 teaspoon pure
1 1/4 cups (250 grams) granulated white
1/4 teaspoon salt
2 3/4 cups (250 grams)
meal or ground almonds