Cut a piece of parchment paper to fit the bottom of a 9-inch round springform pan. Lightly grease and flour (using arrowroot or tapioca flour) the entire inside of the springform pan, then place the parchment paper inside.
Using a mandoline or knife, thinly slice the clementines for the topping and set aside.
Stir all dry ingredients together in a large mixing bowl.
In a separate bowl, add all wet ingredients and blend for one minute on medium speed with a hand blender.
Pour the wet ingredients into the dry and blend for an additional minute.
In a small pot, heat the butter, honey and lemon juice for the topping on medium heat, stirring to dissolve the honey. Once simmering, remove from the heat.
Pour the topping mixture into the bottom of your springform pan. Spread it evenly across the bottom.
Place the clementine slices in the springform pan, starting with the middle and working your way out. Overlap each slice by approximately half.
Pour the batter into the springform pan and place in the oven for 30-35 minutes, or until a toothpick comes out clean.
Let the cake cool for 15 minutes. Remove from the springform pan and serve.