Place the clementines in a saucepan and cover with water. Bring to a boil, then lower to a simmer. Cover and cook for 90 minutes. Drain the water and allow to cool completely. Cut in half, remove seeds, but leave the skin on. Place the clementine halves in a food processor and pulse chop roughly. (You can also chop them by hand with a knife.)

In a large mixing bowl, beat the eggs. Add the sugar, almonds and baking powder. Mix well and stir in the chopped clementines. 

Heat your oven to 375°F (190°C). Prepare a 10” (25.4cm) springform pan by greasing and flour well. Line the bottom of the pan with a round of parchment paper. 

Whisk together the honey, butter and clementine juice. Warm slightly in the microwave or on the stovetop so  the mixture is liquid with no lumps of butter.  

Using a very sharp knife, slice the remaining clementine as thinly as possible. Line the bottom of your prepared springform pan with the clementine slices. Pour over the honey butter syrup over the slices. Pour in the cake batter and place the pan in your preheated oven.**

Bake the cake for 60-75 minutes. After 30 minutes of baking, loosely lay a sheet of aluminum foil over the cake to prevent over-browning. Test the cake with a toothpick at 60 minutes of baking time. Once the toothpick comes out of the cake clean, remove the cake and allow to cool completely in the springform pan. (You can even leave overnight.)

Invert the cake onto a serving plate and release from the springform pan. Remove the parchment paper. Serve with whipped cream.