4 to 5 clementines (about 1 pound total weight)
1 cup plus 2 tablespoons sugar
2 Tablespoons apricot jam
2 1/3 cups ground almonds
1 heaping teaspoon baking powder
Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit.
Preheat the oven to 375 degrees F.
Butter and line an 8-inch springform pan with parchment paper.
Beat the eggs; add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines.
Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, take it out of the pan.