2 1/2 tablespoons good quality bourbon (sub fresh clementine juice or milk for non alcohol version)
~1 cup powdered sugar
Instructions
Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain, when cool cut clementines in half, removing all seeds. Blend or very finely chop fruit with skins.
Preheat the oven to 375ยบ F, butter and line an 8-inch springform pan with parchment paper.
In a stand mixer or by hand, beat eggs and sugar until light and starting to foam a bit around the edges. Add almond flour and baking powder mixing well to combine. Add prepared clementines, stirring until well combined.
Pour the batter into the prepared pan and bake for about 1 hour, or until a toothpick comes out clean (you may need to cover the cake with foil after about 40 minutes to keep the top from burning). Remove from the oven and cool on wire rack in springform pan. When the cake is completely cooled, remove from pan and glaze as desired. This cake will keep in the refrigerator for several days, I prefer to eat it cold the day after. Enjoy!