8 or 9 inch cake pan the 8 inch pan works without the cranberries or if you have a springform pan or another pan that's 3 inches or so deep
sheet parchment paper
Ingredients
4 to 5clementinesabout 1 pound total weight
6eggs
1cupsugar7 oz
2cupsalmond flour7 oz
1cupbrandied cranberriessee recipe or dried cranberries
¼cupbutter melted
To top
1cuppowdered sugar
Juice of 1 lemon
Instructions
Wash clementines, put in a bowl of water and microwave until tender (about 10 minutes) or boil on stove in a pot of water until tender (about 20 minutes). Let cool (it's ok if they are still warm, you won't want to cook the eggs but I never get around to doing this for very long).
Prepare your pan - line the bottom of your pan with parchment paper. Grease the sides of your pan.
If you are using the brandied cranberries - put them in the bottom of the pan.
Preheat oven to 350.
Put clementines in food processor or blender and blend until smooth. Add sugar and eggs if your food processor is big enough. Alternatively you can beat the eggs until foamy (about 5 minutes) in stand mixer. Add sugar to blend, then clementines.
Whisk in almond flour, baking powder and butter. Fold in dried cranberries if using.
Pour into prepared pan and bake, until a skewer comes out clean, 30-45 minutes.
Let cool in pan, then unmold onto a cake plate.
Mix powdered sugar with lemon juice if you want and top cooled cake with glaze.
Notes
This is delicious with pistachio flour instead, and I love to throw in a splash of orange blossom water. The glaze isn't really necessary but it is delicious.