put the clementines in a pot with enough cold water to cover,(they will float) bring to a boil then reduce heat and cook for 2 hours.  Drain the water and let stand till cool.  Cut the fruit in half and remove the seeds and put the whole fruit, skin, pith and all in a food processor and chop fine.

PreHeat the oven to 375 degrees

Butter the sides and line the bottom of a springform pan with parchment paper.

mix the wet ingredients (eggs, and clementines) until well blended add dry ingredients and mix until well combined then pour into the prepared pan.

Bake for 1 hour but at about 40 minutes cover with foil so the top doesn't burn.  It is done when a toothpick comes out clean.  Cool in the pan on a rack.  This cake is supposed to be better the next day but I thought it was great immediately. 

I am on a very low carb very high portein, sugar free diet to control  my diabetes.  Since I can have unlimited nuts and eggs and fruit this cake is one of the few sweets I can eat. 

And since just a sliver in plenty  It will server about 16 for a very satisfying dessert.  Top with a little salted ricotta cheese and you have everything you could want.  The salt, the sweet the fruit, the nuts and the cheese.  :)  enjoy