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Parve
Medium
10 Servings
Allergens 
4 Hours, 10 Minutes
Diets
3-4 clementines
6 eggs
1 cup and 2 tablespoons sugar
250 grams ground almonds
1 teaspoon Haddar Baking Powder
2-3 clementines
1 and 7/8 cups sugar
1 and 1/2 cups Gefen Confectioners’ Sugar
1-2 clementines, juiced
Boil clementines in a pot of cold water and cook for 2 hours. Drain, and, when cool, cut each clementine in half to remove seeds. Then finely chop the skins, pith and fruit in a food processor.
Beat eggs. Add sugar, almonds and baking powder. Mix well, adding the chopped clementines.
Pour cake mixture into a prepared 9-inch round pan and bake at 375°F for 40-60 minutes.
Slice clementines thinly. Bring granulated sugar and water to a boil in a saucepan. Add clementine slices and let simmer until slices are soft, about 25 minutes. Let cool on a piece of Gefen Parchment Paper.
Sift powdered sugar, add 2 tablespoons clementine juice and mix to a smooth paste. Add more juice if necessary. Pour icing over cake.
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