CLEMENTINE CAKE

INGREDIENTS

1 1/2 cups ground blanched almonds (sold as almond lour or meal), plus 1 to 2 tablespoons for pan 2 oranges (or sub 1 1/4 pounds clementines) 6 eggs 1 1/4 cups sugar 2 tablespoons orange-blossom water, optional 1 teaspoon baking powder 1/2 teaspoon kosher salt

METHOD

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

2. Soften: Wash oranges. Settle whole oranges in a bowl and ill with cold water until the oranges loat. Zap in the microwave until very soft, 23 to 25 minutes. Alternatively, settle oranges in a saucepan, ill with cold water until they loat, cover and boil until very soft, about 11/2 hours.

3. Swirl: 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.

4. Mix: Whisk together eggs, sugar, orange-blossom water, baking powder, salt and 11/2 cups ground almonds. Whisk in orange puree.

5. Bake: Scrape batter into prepared pan. Bake at 375 degrees until springy in the centre and a toothpick stabbed in the centre 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 1/4 cup powdered sugar.