Preheat the oven to 160˚C / 325˚F.
Line and grease a 500g cake tin.
Place the butter, clementine zest and sugar into a mixing bowl and beat until light and fluffy.
Next, add in the eggs and sieve in the ground almond, flour and baking powder. stir until fully incorporated.
Add in the clementine juice at this stage to loosen the batter then pour the cake batter into the prepared tin.
Place in a preheated oven and bake for up to 40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to rest for 5 minutes.
When cooled, make the drizzle.
Mix the clementine juice with the icing sugar until a thick paste is achieved. Drizzle generously over the top of the cake.
let it set for 1 hour to allow the icing to dry and create a light crust.
Best enjoyed on the day or next day.
