Preheat the oven to 375°F (190°C).

Cook the clementines in the microwave for 2 minutes, until slightly swollen and softened. Let them cool enough to handle, and keep in mind the actual cooking time varies on the wattage of your microwave (mine is 700 watts).

Add the cooled clementines to a food processor, and pulse until pulverized with some small bits intact (imagine a blender could work, too).

Transfer chunky clementine puree to a bowl. Add the eggs, almond flour, sugar, and baking powder. Stir until just mixed.

Scrape into a greased 8-inch springform tin. Bake at 35 to 40 minutes, until set and a skewer inserted in the center comes out clean. Let cool completely before serving. See original post for further serving note.