- clementines - 3-4
- eggs - 6
- sugar - 1 cup and 2 tbsp
- ground almonds - 250 g
- balking powder - 1 tsp
- Candied Clementines:
- clementines - 2-3
- granulated sugar - 1 7/8 cups
- icing sugar - 1 1/2 cups
- clementines - 1-2 , juiced
Boil clementines in a pot of cold water and cook for 2 hours. Drain, and, when cool, cut each Clementine in half to remove seeds. Then finely chop the skins, pith and fruit in a food processor.
Beat eggs, add sugar, almonds and baking powder. Mix well, adding the chopped clementines.
Pour cake mixture into prepared pan and bake 375F for 40-60 minutes.
Slice clementines thinly. Bring granulated sugar and water to a boil in a saucepan. Add Clementine slices and let simmer until slices are soft, about 25 minutes. Let cool on a piece of baking paper
Sift powdered sugar, add 2 tbsp of Clementine juice and mix to a smooth paste. Add more juice if necessary. Pour icing over cake.