1-First Step: Begin by placing the approximately 375 grams (about 4) clementines in a pan with cold water. Bring it to a boil while partially covering the pan, then let them cook for 1¼ to 1½ hours until they’re soft and tender. Once done, drain the clementines and let them cool completely this step infuses the fruit’s essence into the cake and takes about 1 hour 15 minutes to 1 hour 30 minutes. Don’t rush this, as it helps break down the skins and pith for a smooth blend.

2-Second Step: After cooling, cut each clementine in half and remove any seeds you find. Now, blend the whole clementines including the skins, pith, and flesh in a food processor until you have a smooth puree. This might take a minute or two, and it’s what gives the cake its moist, citrus-packed character. Meanwhile, preheat your oven to 375ºF (190ºC/170ºC Fan) and prepare an 8-inch springform pan by greasing it and lining it with parchment paper for easy removal later.

3-Third Step: In the same food processor or a large bowl, add the 6 large eggs, 225 grams (or 1¼ cups) white sugar, 250 grams (or 2¼ cups) ground almonds, and 1 teaspoon baking powder to the blended clementines. Mix everything thoroughly until it’s well combined and forms a thick batter. If you prefer, beat the eggs by hand first until they’re fluffy, then gradually stir in the sugar, ground almonds, baking powder, and clementine puree for a hands-on approach that feels more personal.

4-Fourth Step: Pour the batter into your prepared 8-inch springform pan, smoothing the top with a spatula for an even bake. Pop it into the preheated oven and bake for 1 hour, but cover the cake with foil after 40 minutes to prevent the top from browning too much. Keep an eye on it, as the cake is done when a skewer inserted in the center comes out clean this step ensures a golden, moist result without any burnt edges.

5-Fifth Step: Once baked, take the cake out of the oven and let it cool in the pan on a wire rack for at least 30 minutes. After it’s fully cooled, gently remove it from the pan to avoid cracking. For the best flavor, let it sit for a day before serving, though it’s hard to resist digging in right away. This clementine cake pairs beautifully with a dollop of whipped cream or fresh fruit, making it a versatile dessert for any occasion. Remember, the total preparation time, including cooking and baking, is around 2 to 3 hours, but the wait is worth it for that improved taste.