Clementine Cake

4-5 unpeeled clementines (about 1 pound total weight)6 eggs1 cup plus 2 tablespoons sugar2 1/3 cups ground almonds1 heaping teaspoon baking powderPut the unpeeled clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours.Drain and, when cool, cut each clementine in half and remove any seeds. Chop everything finely - skins, pith, fruit - in the food processor (or by hand, of course).Heat the oven to 375 degrees. Butter an 8-inch spring form pan and line with parchment paper.With a stand mixer, beat the eggs. Add the sugar, almonds and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.Pour the cake mixture into the prepared pan and bake for 1 hour, when a toothpick will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to keep the top from burning.Remove from the oven and leave to cool, on a rack but in the pan. When the cake's cool, you can take it out of the pan. Lawson thinks the cake tastes even better when it has sat a day.Serves eight.Nutrition values per serving: 306 calories, 17 g fat (2 g saturated), 33 g carbohydrates, 4 g fiber, 11 g protein, 125 mg cholesterol, 122 mg sodium."How to Eat: The Pleasures and Principles of Good Food" by Nigella Lawson(2002 Wiley, $35)