Clementine Cake

Directions

1. 1
   With the rack in the middle position, preheat the oven to 325°F Line the bottom of a 8-inch springform pan with parchment paper. Butter the sides.
2. 2
   Arrange half the clementine slices, overlapping, on the bottom and sides of the pan, stopping 3/4 inch from the rim. Brush with 1/4 cup marmalade. Cover with the remaining clementine slices, taking care not to leave any gaps. Brush with 1/4 cup marmalade. Set aside.
3. 3
   In a bowl, combine the ground almonds, flour, baking powder and salt. Set aside.
4. 4
   In a food processor, puree the clementine cubes with the sugar and butter. Add the eggs and mix until fully combined.
5. 5
   Add the dry ingredients and mix until smooth. Scrape the batter into the pan, covering the clementine slices.
6. 6
   Bake until a toothpick inserted in the middle comes out clean, about 1 hour.
7. 7
   Let cool for about 10 minutes. Run the tip of a knife around the cake before unlatching the pan.
8. 8
   Place upside down on a plate and unmould. Brush with the remaining warm marmalade. Let cool completely before serving.