Clementine cake

375 g of organic clementines (7 for me, mine were small)

6 eggs

225 g sugar

250 g almond flour

1 heaped teaspoon of yeast

for the mold butter and flour (if you don't have to avoid them) otherwise baking paper or loosening oil

• Wash the clementines and immerse them in a pan with cold water and boil for 2 hours.
• Drain and let cool. Cut the clementines in half and check that there are no seeds. Blend them.
• Beat the eggs with the sugar for a few minutes.
• Add the almond flour and yeast with a spatula without deflating the eggs.
• Add the blended clementines and pour into a buttered and floured mold or lined with baking paper.
• Bake at 180° for about 40/45 minutes (check according to the power of your oven).
• If the surface darkens too much, cover with a piece of tin foil.
• Once cooked, remove from the oven and leave to cool.
• You can decorate with icing sugar and serve with chantilly cream.