Clementines, mandarin, are small in size, orange color, and have glossy leathery skin which is easy to peel. Its flesh is juicy and sweet, and inside it can be separated into 7 to 14 segments. They can be with or without seeds.
You can use Clementines to make juices, jams, cakes, muffins, and cookies. They pair well with meats such as seafood, arugula, herbs such as basil, mint, and parsley, turmeric, ginger, chocolate, and fruits such as grapefruit, strawberries, blueberries, and apples.
Fresh whole Clementines will keep for two weeks when stored in a plastic bag in the refrigerator's crisper drawer.
400 g clementine's (approx. 4 small-sized ones)
6 large eggs
225 g white sugar
250 g ground almonds
1 tsp baking powder