Clementine cake

Ingredients:

2 1/3 cup Almond flour

5 clementines

5 eggs

3/4 cup cane sugar

2 tsp baking powder

1 tsp cardamom

Instructions:

1. Boil the clementines:
   Place the clementines in a pot of water and boil them until they’re soft and tender, for approximately 20 minutes.

2. Preheat the oven:
   While the clementines are boiling, preheat your oven to 350°F.

3. Prepare the dry ingredients:
   In a large bowl, combine the sugar, almond flour, cardamom, and baking powder. Mix well.

4. Whisk the eggs:
   In a separate bowl, crack 5 eggs and whisk.

5. Make the clementine purée:
   Once the clementines are done boiling, remove them from the water. Keeping the skin on, blend them with a hand blender (or regular blender) until completely smooth.

6. Combine everything:
   Pour the whisked eggs into the dry ingredients and mix until combined. Then, add the clementine purée and mix again until the batter is smooth and fully incorporated.

7. Prepare the pan:
   Lightly grease your baking pan with olive oil or butter to prevent the cake from sticking.

8. Bake the cake:
   Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. The time needed to bake will depend on your baking dish; if the dish is more shallow, it will bake quicker, but if the dish is deeper, it will take longer to bake.

   Note: almond flour should not brown, though it is common for the edges to brown. If in doubt, turn off the oven and leave the cake in the oven to continue setting.

9. Cool and serve:
   Let the cake cool completely before slicing. And enjoy!