Most sources say that the clementine came to exist because of accidental hybridization, with the first fruits discovered by Brother Clement Rodier (after whom the fruit was named in French and then English) in the garden of his orphanage in Misserghin, Algeria. However, there are claims it originated in China much earlier; one source describes it as nearly identical to the Canton mandarin widely grown in the Guangxi and Guangdong provinces in China.
The clementine is not always easy to distinguish from varieties of mandarin oranges. As such, it should not be confused with similar fruit such as the satsuma or honey sweet orange, or other popular varieties.
It is best to choose Clementines that have a uniform orange colour, shiny skin with no blemishes or wrinkles, and they should feel soft
If stored at room temperature they should last 2/3 days ... but may be placed in a fridge if you do not intend using them within this time
Clemetines are an excellent source of Vitamin C"
Most words above from here
4 clementines (about 13 oz)
6 large eggs
1/2 cup erythritol + 1/2 cup granulated Splenda OR 1 cup Swerve sweetener
2 1/4 cups of ground almond meal (or 9oz of almonds finely ground)
2 teaspoons pure almond extract
1/2 teaspoon (kosher) salt
1 heaped teaspoon baking powder
Nutritional Info ...
Carbs (using Swerve): 10g (total) and 6g (net)
Carbs (using Splenda): 13g (total) and 9g (net)
Please see Alejandra's full recipe instructions here
Please note this should be made using a Springform pan
A cake that can also provide a touch of Vitamin C - hope you may enjoy a slice soon.