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Place the clementines into a pan with some cold water, bring to the boil, and cook for one and a half hours.
Drain, discarding the cooking water, and, when cool, cut each clementine in half and remove the pips.
Dump the clementines skins, pith, fruit and all — and give a quick blitz in a food processor (or in a bowl with a hand-held blitzer.)
Preheat the oven to 170°C fan/375ºF. Butter and line a 20cm / 8 inch tin.
Add all the other ingredients to the bowl and mix it well until fully combined.
Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning.
Remove from the oven and leave to cool, on a rack, but in the tin.
When the cake's cold, you can take it out of the tin.