Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
Drain and, when cool, cut each clementine in half and remove the pips.
Transfer the whole in a food processor and give a quick pulse.
In a large bowl whisk the eggs with sugar until light and pale, and pour into the food processor.
Add the remaining ingredients and mix until combined.
Cover with parchment paper a 21cm / 8 inch cake tin and pour the cake batter in.
Bake in a preheated oven to 375F/190C for about 1 hour. Cover with foil half-way through to prevent the cake from burning.
Bake until a toothpick insert into the cake center, comes out clean. Remove from the oven and leave to cool in the tin. When the cake's cold, you can take it out of the tin, and arrange on a rack.
Mix the glaze ingredients until you have a light glaze. Pour on top of the clementine's cake, slice into squares and serve.