Servings:
10
Prep time:
15
Cooking time:
160
INSTRUCTIONS
- Put the clementines in a pot with plenty of cold water. Bring to a boil and allow to simmer for an hour and a half. Remove from the heat and let the fruit cool in the cooking water.
- Place the almonds in a food processor and chop finely (not necessary, of course, if you use the almonds already grounded), add the eggs, sugar and the cool clementines, well squeezed to remove excess water. Whisk getting everything well combined.
- Line a cake pan about 24 cm in diameter with paper baking and pour in the mixture evenly. Bake at 180 ° C for about 75 minutes.
- Let the cake cool completely, then cut it into small pieces.
