Pete and Amy gave me a huge bag of clementines from their house so be prepared to see everything and anything you can bake with clementines. This first one is gluten free.
3 large or 5 small tangerines (to make about a cup of puree)
1 cup sugar
3 cups almond flour
1 tsp baking powder
Powdered sugar for dusting
Set oven to 350F
Wash your tangerines and put them in a saucepan covered with cold water. Boil for 15 minutes. Drain the pan, refill with cold water, and boil again for 15 minutes. This boiling removes the bitterness in the citrus skin.
Rough chop the tangerines and remove any seeds, do this on a plate so you don’t lose any juice. Put it all in a food processor and process until completely smooth. You’ll have to stop and scrape down the sides a few times.
In a medium bowl, beat the eggs and sugar until light and creamy. Fold in the almond meal, orange pulp, and baking powder, mixing until combined.
Pour into a buttered 9″ spring form pan.
Bake for 50-60 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
Cool on a rack for 10 minutes, then remove from the pan to finish cooling.
Dust with confectioner’s sugar.
I worked with this recipe.