Happy Passover Cake (a re-post)

The holiday of Passover begins at sundown today. Last year I posted this wonderful recipe for a cake which is perfect for this holiday. Even if you are not celebrating Passover in your home, I hope you'll try this recipe... it's a good one!

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I'm jumping on the bandwagon & singing the praises of Nigella Lawsons clementine cake. I first encountered the recipe on Seven Spoons and noticed it again over at Smitten Kitchen. There were small variations in the recipe with each encounter, and I, in turn, have made a few changes myself.

Tonight is the first night of Passover, and minus the baking powder, this is a perfect Passover dessert... Happy Passover!

Nigella Lawsons Clementine Cake (a la Passover)

INGREDIENTS
4 clementines (the original recipe calls for 1 lb.)
6 eggs
1 cup plus 2 TBL sugar
2 1/2 cups ground almonds
a pinch of salt
2 tsp. vanilla (optional)
(note: I've omitted 1 heaping tsp. baking powder as called for in the original recipe to make this cake kosher for Passover)

DIRECTIONS
Put clementines in a pot of cold water to cover, bring to a boil and simmer for 2 hours. Drain and when cool, cut each clementine in half & remove seeds. Finely chop the skins, pith, and fruit in the processor (or by hand, of course).

Preheat the oven to 375°F (190°C).

Butter and line an 8 or 9-inch springform pan with parchment paper.

Beat the eggs. Add the sugar, almonds, and (optional) baking powder. Mix well, adding the chopped clementines.

Pour the cake mixture into the prepared pan and bake for 50-55 minutes, when a skewer will come out clean; you might have to cover the cake with foil after about 30 minutes to stop the top from over-browning.

Remove from the oven and leave to cool in the pan on a rack. When the cake is cold, you can take it out of the pan. Ta daaaa!