Place whole clementines (rind included!!) in a pot and fill with water. Bring to a full boil on the stove top. Reduce heat to a gentle boil and cook for 2 hours. Drain clementines and allow them to cool to room temperature.

Preheat oven to 375 degrees F and line an 8-inch or 9-inch spring form pan with parchment paper. 

Cut the cooled clementines in half and remove the seeds. Transfer the clementines to a food processor or blender and process until smooth.

Beat the eggs in a mixing bowl until well-beaten. Transfer the remaining ingredients for the cake, including the clementine puree, to the mixing bowl and mix just until combined. Note: if you prefer, you can blend all of the ingredients in the same blender/food processor you used to blend the clementines.

Transfer cake batter to prepared spring form pan. 

Bake 40 to 50 minutes, until cake is golden brown around the edges, and feels firm when gently poked in the center. Turn off oven and allow cake to sit an additional 5 minutes in the still hot oven (note: I bake my cake for 40 minutes).

Allow cake to cool at least 1 hour before slicing and serving