Begin by placing whole clementines in a saucepan. Cover them with water and simmer for about 1 hour, until they are soft enough to puree. Let them cool before pureeing into a smooth mixture.

In a large mixing bowl, whisk together the eggs and sugar until light and frothy, about 3-5 minutes. Gently fold in the pureed clementines and ground almonds until just combined—be careful not to overmix!

Pour the batter into a greased cake pan, smoothing the top with a spatula. Bake in your preheated oven at 350°F (175°C) for about 1 hour, or until the cake is golden brown and a toothpick inserted comes out clean.

Once baked, allow the cake to cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely. Before serving, dust with powdered sugar for that festive touch!