Preheat the oven to 375F. Butter and line a 9" springform baking pan and set aside.

Poke a few slits into the clementines. Microwave on high for 3-4 minutes. Let the clementines cool slightly and then puree until smooth in a food processor.

In a stand mixer fitted with a paddle attachment, mix together the eggs and sugar for 5 minutes until light in color. Mix in the clementine puree on medium speed until mixed through.

Add the baking powder and ground almonds in two additions. Give the batter a good mix with a spatula. Pour the batter into the prepared baking pan and bake for 50 minutes or until its golden brown and a skewer comes out clean when inserted in the middle.

In a saucepan, combine the sugar and water together over medium high heat. Give mixture a gentle mix to help dissolve the sugar.

Slice the clementines into 1/4" slices. When the sugar and water mixture comes to a slight boil, turn it down to a simmer and add the sliced clementines. Let it simmer for 20 minutes.

Lay the clementines out on a pan to cool.

In a mixing bowl, mix together the softened butter and powdered sugar. Add in half of the juice and stir to combine. Add more of the juice if you feel like the mixture is too thick to pour over the cake.

Top the cooled cake with the glaze and arrange the candied clementine on top.