For the first time I've seen this cake in one of Nigella's TV shows. My mouth's watered just by looking at it so I immediately repeated it in my kitchen. Since then I'm making it quite regulary.
This is incredibly easy to make and in my opinion it is almost impossible to fail. It is wonderfully moist and aromatic and keeps well. Indeed it gets better after a few days, but I can assure you it won't last as long.
For the 22 cm tin.
Place clementines in a pot and cover with water. Boil and cook for about 1 hour until the fruits are soft. Drain and cool a little bit.
Preheat oven to 190 degrees C (no fan).
Cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor
Butter and line a 22 cm springform tin.
Add ground almonds, sugar and baking powder to the food processor and mix.
Add 1 egg at a time and mix before adding another one.
Pour the cake mixture into the prepared tin and bake for about an hour, when a skewer will come out clean.
Remove from the oven and leave to cool, on a rack, but in the tin.
When the cake's cold, you can take it out of the tin.
Boil 1 cup water, 1/2 cup sugar and 1 tbsp lemon juice in a pot. Add sliced clementines and cook them on a low heat for about 15-20 minutes until they are soft and the syrup is thick.
Place the candied clementines on a top of the cake and drizzle everything with the remaining syrup. Sprinkle with almond flakes.