I adapted this, tho' not significantly, from the recipe in Nigella Lawson's "Chocolate Cake Hall of Fame" in her book, Feast. Mostly, I replaced oranges with clementines and adapted the measurements from weights to cups, for those North Americans unequipped with a kitchen scale. (How they survive, I know not.)
With or without a dollop of whipped cream, this cake is even better from the refrigerator the second day.
4 small clementines (approximately 375 g total weight)
6 large eggs
1 heaped tsp baking powder
1/2 tsp baking soda
1 3/4 cups ground almonds (almond flour)
1 1/2 cups sugar
1/2 cup cocoa powder
Scrub the clementines and put them in a saucepan with some cold water. Bring them to the boil and then simmer for about an hour, or until soft. Drain and, when cool, cut the clementines in half and remove any seeds. Put whole clementines, peel and all, in a food processor and chop until fairly well pulverized but some flecks of peel remain discernible. Chill until fully cooled.
When ready to assemble the cake, grease a 20cm springform pan. Preheat the oven to 350F.
Transfer clementine pulp to a large bowl. Add all the other ingredients, give a good stir, and then mix well with an electric mixer on medium speed until homogeneous and glossy.
Pour into the prepared springform pan and bake in the preheated oven for 45 minutes to an hour, checking after 45 minutes. The cake is done when only a few crumbs cling to a tester poked into the centre.
