Put the clementines in a pot with cold water to cover, bring to a boil and cook for 2 hours.  Drain and set aside to cool.

Preheat oven to 350 degrees. Butter and flour an 8-inch springform pan. To keep it gluten free, use almond flour for this as well.

When clementines are cooled enough to handle, break in half and remove any seeds (if there are any) then put entire fruit into the bowl of your food processor and let it rip until the fruit is reduced to a pulp without any big chunks remaining.

Add the eggs to the bowl of the food processor and pulse to combine.  Add vanilla and sugar, then pulse to combine again until batter looks uniform. (about 10 pulses)

In a medium bowl, whisk together almond flour, salt and baking powder. Add to bowl of food processor and run until batter is thoroughly combine and uniform.

Pour the cake mixture into prepared pan and bake for an hour. Check cake after 30 - 40 minutes, if it is browning too much, cover with foil to prevent over browning or burning.

Pierce with a skewer or knife to check for doneness. (It should come out clean).  If knife or skewer still looks wet, continue baking for another 5 - 10 minutes, check after the first 5 minutes, so you don't over bake it.

Remove from oven and leave to cool in the pan. When the cake is cooled enough to handle, remove from pan and finish cooling on wire rack.

Mix powdered sugar and juice to form a glaze. Drizzle over the cake and garnish with clementine zest.