6–8 clementines (tangerines)
1 ½ cups sugar (300g)
2 ½ cups almond flour* (245g)
1 ½ tsp baking powder (6g)
Honey syrup topping:
¼ cup honey (60ml)
2 tbsp. melted butter (28g)
2 tbsp. clementine juice (30ml)
1 clementine for top
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.
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.
** If you are worried about the honey syrup leaking out of the pan, simply place the springform pan on a baking sheet pan with sides to catch the drips.