8 Serves
269 Mins
Place the clementines in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 2 hours until soft.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
179 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
323 mg / 1,250 mgPotassium
335 mg / 4,700 mgSodium
110 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
5 g / 28 gSugar
26 g / 50 gSaturated Fat
4 g / 20 gCholesterol
168 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Drain the clementines, allow them to cool, then halve them to remove any pips. Pulse the entire clementines, including skins and pith, in a food processor until a smooth pulp forms.
Preheat your oven to 190°C. Grease and line a 21cm springform tin with parchment paper.
In a large bowl, beat the eggs, then whisk in the sugar, ground almonds, and baking powder until well combined.
Fold the prepared clementine pulp into the egg and almond mixture until fully incorporated.
Pour the batter into the prepared springform tin and bake for 60 minutes. Cover the top loosely with aluminum foil after 40 minutes to prevent excessive browning.
Remove the cake from the oven and allow it to cool completely in the tin before unmolding.
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