Put about 350 – 400 g clementines (about 4) into cold water and bring to a boil. Simmer for an hour until really soft, drain, cut in half,
remove any pips and put everything into a food processor. Blitz to a pulp. Then add 6 large eggs, 220 g white sugar, 250 g ground almonds,
and a tsp baking powder. Process the batter until smooth, then pour into a buttered and lined 20 cm springform tin. Bake in a 180°C oven
for an hour, until a skewer comes out clean, covering the top with foil or greaseproof paper if it starts to get too browned. Remove from
the oven and let cool on a rack. When cold, remove from the tin and pierce the top numerous times with a skewer. Make a sugar solution
by dissolving 100 g icing sugar in the juice of an orange, and drizzle this over the top of the cake. Let this set before serving with
a dollop of crème fraîche.