cooking.nytimes.com
Clementine Cake Recipe
This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus The cooking time may seem long, but much of it doesn’t require much attention from the baker And the first step, reducing the fruit, may be done ahead of time.
clementines, eggs, sugar, salt, blanched almonds, baking powder