3 Lbs 8 Oz Fresh clementines
2 Lbs  4 Oz Whole eggs
1 Lb  12 Oz Granulated sugar 
2 Lbs 4 Oz  American Almond® Blanched
1 Oz Baking powder   
12 Oz Bittersweet chocolate, grated   


Simmer the whole clementines, covered in cold water, until tender, about 1½ to 2 hours. Drain then chill the fruit.

Cut the fruit in half, remove any seeds then purée the whole fruit and peel to a pulp in a food processor fitted with the metal blade.

Beat the eggs.  Add the granulated sugar and beat until lightened.  Add the American Almond® Blanched Almond Flour and baking powder.  Fold in the clementine purée.

Divide the batter between four 8-inch springform pans, greased and parchment-lined. Bake at 375°F until set in the center, about 45 to 50 minutes.

Cool the cakes on a rack.  Sprinkle the warm cakes with the grated chocolate.

Formulation courtesy of American Almond