via a tasty love story
2 3/4 cups almond flour
4-5 organic clementines
6 eggs
3/4 cup sugar
1 vanilla bean, scraped
4 tsp fresh grated ginger
1 tsp baking powder
pinch of salt
powdered sugar, for dusting
1. Place clementines in a pot with water and bring to a boil. Boil them for approximately 2 hours. Drain and set aside to cool. Cut them into halves and remove seeds. Blend them into a puree.
2. Preheat oven to 375 °F and grease an 8 inch springform tin with butter.
3. Add everything else to a blender and blend until a smooth creamy batter.
4. Pour batter into the tin and place it in the oven. It needs about 40-50 min of baking, or until a skewer comes out clean. Start checking the cake after 30 min, just to be sure. You should cover it with foil after 20-25 min of baking if it's turning brown, to avoid burning.
5. Let it cool completely on a wire rack and then remove from the springform tin. Dust the top with powdered sugar, and eat!
