Here’s another citrus recipe, using Clementines, that we saw demonstrated on the Food Network, and it is positively to DIE for! We still have a week or two left to snag some good buys on citrus. If you can’t find Clementines, any Valencia orange will do. Since they’re bigger than Clementines, let’s use 4 Valencias rather than 5. Oh you’re going to LOVE this cake!

Clementine Cake

4 to 5 clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder

Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
Preheat the oven to 375° F.
Butter and line an 8-inch springform pan with parchment paper.
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped Clementines. Don’t use the food processor for this.
Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean with a few clinging crumbs; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. We think this is better a day after it's made, but we don't complain about eating it anytime.
You can also make this with an equal weight of oranges and lemons, in which case increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.