Little citrus packs big punch in clementine cake

The thin skin of a clementine is easy to peel and perfect in a recipe that calls for dropping the whole fruit — juicy segments, sweet peel and sharp pith — into the foamy batter. clementine cake bakes up moist and fragrant with just a whiff of bitter. a Passover tradition in many families, this cake calls for neither butter nor flour.

1 A c. ground blanched almonds (sold as almond flour or meal), plus 1 to 2 T. for the pan

2 oranges (or 1 D lbs. clementines) 6 eggs

1 D c. sugar

2 T. orange-blossom water, optional 1 t. baking powder

A t. kosher salt

Lightly oil a 9-inch springform pan. dust with 1 to 2 tablespoons ground almonds.

Wash oranges. settle whole oranges in a bowl and fill with cold water until the oranges float. Zap in the microwave until very soft, 23 to 25 minutes. alternatively, settle oranges in a saucepan, fill with cold water until they float, cover and boil until very soft, about 1 A hours.

Pull oranges out of their bath. Pull off little green nubs on top. slice each in half along its equator and pluck out any seeds (clementines lack seeds). drop fruit — skin and all — into the food processor. swirl into completely smooth puree.

Whisk together eggs, sugar, orange-blossom water, baking powder, salt and 1 A cups ground almonds. Whisk in orange puree.

scrape batter into prepared pan. Bake at 375 degrees until springy in the center and a toothpick stabbed in the center comes out clean, 45 to 50 minutes. cool. run a knife around the edge of the pan to loosen cake. Unsnap pan rim. This moist cake is lovely unadorned; or glaze with 1 tablespoon lemon juice whisked into

D cup powdered sugar. Makes 1 low 9-inch cake, serves 12.