Add the clementines to a saucepan and cover with water. Bring to the boil, then reduce the heat, cover with a lid & simmer for 30 minutes.

Remove the clementines and when cool enough to handle, slice in half and discard any pips. Add the clementines, skin and all, into a blender and blitz to a puree consistency.
Preheat the oven to 180C/160C Fan/Gas 4. Grease & line the bottom and sides of a 22cm/8in springform cake tin.

Use an electric hand whisk to beat the butter and sugar until pale and fluffy. Beat in 1 egg at a time, mixing well between each addition. Stir in the clementine pulp.

In a separate bowl mix together the ground almonds, polenta and baking powder. Fold the dry ingredients & zest into the clementine mixture.

Evenly pour the mixture out into the cake tin and bake in the oven for 45-50 minutes. The cake is ready when the edges of the cake are pulling away from the tin and a skewer inserted into the centre comes away with moist crumbs.

Place the tin on a wire rack and leave to cool for 15 minutes before pouring over the syrup

For the syrup, add the orange juice and honey to a pan. Bring to the boil, reduce to a simmer & stir until the sauce is thick and syrupy, about 5-6 minutes.

Remove the cake from the tin and place back on the wire rack. 
Poke holes all over the cake. Pour two thirds of the syrup over the cake & decorate with the zest. Set aside to cool completely. Serve with crème fraiche and the remaining syrup.