In a pan, cover the clementines (whole with skin on) with water and boil and cook for at least 2 hrs.   Drain the water away and let them cool.

Cut in half and remove any pips and then blitz in a food processor ( the skin, pith and fruit until it forms a thick pulp.

Preheat your oven to 190ºC /375ºF .  If you are using a thermofan oven set to 170ºC.

Grease and line an 8inch/ 21cm baking tin.

Beat the eggs and then add the sugar, almond almonds and baking powder, until well mixed.

Add the clementine pulp.

Pour into tin and bake for 40 mins to an hour or until cooked.  If it starts to brown too much on top you can cover the top with foil after 30 minutes.

Leave to cool in the tin before turning out.

Decorate with a sprinkling of icing sugar or a icing sugar drizzle.