Swirly replied: "Clementine Cake From chef and author Nigella Lawson Chef Nigella Lawson is heating up a lot of kitchens. The sizzlingly attractive chef who hosts the popular Style Network show, Nigella Bites, shared this super fast holiday goodie on Good Morning America. Ingredients 4 to 5 unpeeled clementines (about 1 pound total weight) 6 eggs 1 cup plus 2 tablespoons sugar 2 1/3 cups ground almonds 1 heaping teaspoon baking powder Directions 1. Put the unpeeled clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. 2. Drain and, when cool, cut each clementine in half and remove the seeds. 3. Then chop everything finely — skins, pits, fruit — in the food processor (or by hand, of course). Preheat the oven to 375ƒF. Butter and line an 8-inch spring form pan. 4. Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring. 5. Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top burning. 6. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it any time. * Variation: I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 1 1/4 cups and slightly anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water. Clementine Marmalade 2 cups thin strips Clementine peel 4 cups cold water Pulp and juice of 8 to 10 clementines 1/3 cup lemon juice 2 cups boiling water 3 cup granulated sugar In a heavy saucepan, combine Clementine peel and cold water. Bring to a simmer, covered, over moderate heat; continue to simmer until peel is tender, about 30 minutes; drain thoroughly. Remove seeds and white membrane from peeled fruit; dice fruit. To prepare marmalade: Combine cooked peel, diced fruit, lemon juice and boiling water. Add sugar and blend thoroughly. Quickly bring to a boil and cook until mixture is thick and reaches 220 degrees F on a candy thermometer, about 20 minutes. Remove from heat, skim off foam, and ladle into hot sterilized 1/2-pint jars, filling to within 1/2-inch from top. Seal and process in a Boiling Water Bath for 5 minutes. (Variation: Reduce boiling water to 1 1/2 cups; add 1/2 cup brandy with the boiling water.) Boiling Water Bath: Adjust jar covers according to manufacturer's instructions. Place filled jars on a rack in a kettle containing boiling water to a depth of 1 to 2 inches over tops of glass jars (do not pour boiling water directly over tops of glass jars). Cover the kettle and begin to count processing time. Add additional boiling water, if necessary, to keep jars covered. Remove jars immediately when processing time is over, tighten seals if necessary, and set upright on a wire rack, a few inches apart, to cool."