I made the clementine cake again (if you still need the recipe, it's linked to several of the dozens of post about this recipe in the last two weeks), this time using blanched almonds.
The result is surprisingly different. Not only does it look more elegant, but it tastes more elegant (I think the skins give it a bit of bitterness and/or earthiness).
In response to the question about whether it's really nine ounces of ground almonds, the answer is yes: I started with an 8-ounce package of slivered, blanched almonds and supplemented it with a couple of ounces I had in another container, and I had more than the 2 and 1/3 cups called for in the recipe. Grinding them in the food processor was surprisingly quick (and not really any extra trouble, since I was getting the it out for the clementines anyway). I think I'll make it this way in the future.
It was a big hit at Xmas dinner, and everyone wants the recipe :-)