Clementine Cake

Boil 3-4 whole clementines for 2 hours (you will need to add water as necessary). Cut in half and remove seeds. Put the clementines (peel and all but not the seeds) in the cuisinart and pulse. Add 1 1/4 cups sugar, 2 1/4+ cups ground almonds (I ground the almonds beforehand in a cuisinart), and 1 heaping tsp baking powder. Crack in 6 eggs. Cuisinart it all until mixed and frothy. Pour into buttered 8 inch springform cake pan and bake for 45-60 minutes at 375. Cover with foil near the end if it starts to get too brown.

Let cool, then pop open the pan and use a sifter or sieve to cover the cake with powdered sugar.

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