When it rains it pours....I saw this recipe on a few sites this week...who knew it was Clementine Cake week? LOL. I didn't want a HUGE cake around the house to eat up and I thought I could cut the cooking time a bit if I made mini clementine cakes!
Adapted from Nigella Lawson
It is ridiculously moist, no flour and people will find it hard to believe they’re eating a cake of boiled rinds.
4 to 5 clementines (slightly less than 1 pound total weight)
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder
Optional: Powdered sugar for dusting, or for making a glaze
Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor.
Preheat the oven to 375°F .
Butter and line an 8-inch (21 centimeter) springform pan with parchment paper. (I used muffin tins regular and texas sized. NOTE: cut parchment circles for bottom of your pan...these will stick!)
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines.
Pour the cake mixture into the prepared pan and bake for 30 to 50 minutes*(15-20 minutes muffin pan, when a skewer will come out clean; you might have to cover the cake with foil after about 20 to 30 minutes to stop the top from over-browning.
Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan and dust it with powdered sugar. Nigella says the cake is best on the second day, I agree!