This is one of my favorite holiday recipes.  It’s from Nigella Lawson:

Clementine Cake

• 4-5 clementines
• 6 eggs
• 1 cup sugar
• 1/2 cup ground almonds
• 1 1/2 teaspoon baking powder

springform pan

Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Dump the clementines – skins, pith, fruit and all – and give a quick blitz in a food processor (or by hand, of course). Preheat the oven 375 degrees. Butter a Springform pan.

You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.

Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you’ll probably have to cover with foil  after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin. I think this is better a day after it’s made, but I don’t complain about eating it at any time.

Gotta run, baking for tomorrow and time to watch the Grinch.  Enjoy….