• 4–5 clementines (about 1 pound)
  • Nonstick cooking spray or butter
  • 6 eggs
  • 1 cup sugar
  • 2 1/3 cups almond flour (if at altitude, add about ¼ cup more flour)
  • 1 heaping teaspoon baking powder (if at altitude, level teaspoon)
  • Powdered sugar, sifted, for topping
  • Strawberries or other fruit, for garnish

1. Place the clementines (with skin) in a pot with cold water to cover, bring to a boil, and cook for about 2 hours, adding water if needed, until very soft. Drain and cool, then cut each clementine in half (or quarters) and remove any seeds. Finely chop skins, pith, and fruit in a processor (or finely-chopped by hand) but do not pureé. You want to see some of the skin. (This step can also be done at home.)

2. While fruit is cooling, preheat a covered Dutch oven to 375°. Place an inverted pie tin in the oven. (Note: To reach and maintain 375° in a 12-inch Dutch oven, you’ll need roughly 18 coals placed on top and nine on the bottom, arranged in a circular pattern top and bottom. Keep extra coals burning in case needed.)

3. Butter or spray the bottom and sides of an 8- or 9-inch pan (aluminum pans work fine) and line the bottom with parchment paper. Butter or spray the parchment paper.

4. In a medium bowl, beat the eggs until a bit frothy.

5. In a large bowl, combine sugar, almond flour, and baking powder.

6. Make the batter and hand-mix in the eggs and fruit. Add the egg and fruit mixture to the dry ingredients and mix until combined. The batter will be thick but also a bit loose.

7. Pour the cake mixture into the prepared pan and place on the inverted pie tin in the Dutch oven and bake for approximately 1 hour, until a skewer comes out clean. Check the cake after about 40 minutes, as the Dutch oven cooks more quickly than a conventional oven. You may have to cover the cake with foil after about 40 minutes to stop the top from burning.

8. Remove from the oven and let cool 10 minutes on a rack (any longer and it will be hard to remove from the pan). Loosen the sides and remove from pan and let cool completely. (If eating from the pan, just let it cool.)

9. Top with powder sugar and garnish with strawberries or other fruit.

This recipe originally appeared in "Beyond S'mores" by Lynn Cline.