Clementine Cake

I made this Sunday afternoon, and two days later the flavor keeps improving. (There's no way it will get to day three, however.)

Here's a link to the original Nigella Lawson recipe, but I'm posting it here with a few notes. 

Ingredients

• 4 to 5 clementines (about 1 pound total weight)
• 6 eggs
• 1 cup plus 2 tablespoons sugar
• 2 1/3 cups ground almonds
• 1 heaping teaspoon baking powder

Directions

Put the 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 the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand).

Preheat the oven to 375 degrees F.  Butter and line an 8-inch springform pan with parchment paper.

Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines.

Pour the cake mixture into the prepared pan and bake for 30 minutes. Check the cake -- the original recipe says to bake for an hour, but mine was done at 30 minutes. If you go longer than 40 minutes, you may need to cover it with foil so it doesn't get too dark.

Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan.