- 1 lb Clementines
- 6 eggs
- 1 ¼ cups sugar
- 2 ⅓ cups fine almond flour
- 1 pinch kosher salt
- 1 tsp baking powder
1. Place the clementines in a big pot of cold water. Bring to a boil. Cook for 2 hours.
2. Drain. Remove the seeds, if any. Puree the clementines, skins and all.
3. Preheat oven to 350.
4. Grease and line cake pans with parchment.
5. Beat the eggs, almond flour, salt, sugar, and baking powder. Add clementines and mix well.
6. Bake for 40 minutes.