Clementine Cake

           4 ounces almonds, sliced and blanched
           5 clementine oranges
           1 1/2 cup flour
           1 1/2 teaspoon baking powder
           1/4 teaspoon salt
           8 tablespoons butter, softened
           1 1/4 cup sugar
           4 eggs
           powdered sugar

           Preheat oven to 325 degrees.
           Spread almonds in a single layer on a
           cookie sheet, toast in oven for 10 minutes;
           cool completely. Place oranges in a sauce
           pan and cover with water. Bring the
           oranges to a boil, reduce heat and simmer
           for 2 hours. Move orange to an ice bath; cool
           completely. In a food processor add almonds
           pulse until a powder. In a bowl combine
           almond powder, flour, baking powder and 
           salt. In the same food processor add oranges,
           cut in half, and process until smooth. In a
           stand mixer cream together butter and sugar.
           Add eggs one at a time. Add oranges, mix
           well. Add flour mixture a third at a time, mix
           completely. In a 9 inch spring form pan, grease
           bottom, cover with a piece of parchment and
           grease parchment. In the pan pour batter and
           smooth top. Bake at 325 degrees for 55-60
           minutes. Dust the top with powdered sugar.