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Answers: I bought a bag of clemintines over the weekend. Usuallly they are easy to peel and very tasty...these are difficult to peel and more bitter than sweet.
Since I don't want to eat them individually, is there an easy but tasty recipe that I can use them for...
No, I don't want to juice them!

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Ingredients for Clementine Cake

# 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 375?F. 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.

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