Step 1

Preheat oven to 350F. Grease or spray an 8 or 9 inch cake or springform pan

Step 3

In the bowl of a blender or food processor, add the clementines and process until they are a smooth pulp.

Step 5

Pour into a large bowl and whisk in the eggs, sugar, and oil.

Step 7

Sprinkle the flour, baking powder, and salt on top of the wet ingredients. Whisk them together gently and then combine with the rest of the batter. Don't overmix, just combining until no streaks or flour bits.

Step 9

Pour batter into the cake pan- sprinkle with sesame seeds if using.

Step 11

Bake for 35-45 minutes, until a cake tester inserted into the center comes out clean. (Bake time will be longer if using 8 inch pan vs. 9 inch.)

Step 13

!While cake is baking make the syrup:

Step 15

In a small saucepan combine the orange juice and sugar. Stir until the sugar has dissolved it has reduced down a bit.

Step 17

!To finish:

Step 19

While cake is cooling, prick the top with a fork. Generously brush it with about half of the syrup.

Step 21

Beat the whipped cream to medium peaks, add the rest of the syrup (no more than 1 tablespoon,) then continue to whip until a bit more firm.

Step 23

Turn cooled cake out of pan and top with whipped cream. Enjoy room temperature or even cold! Lasts in the fridge for up to a week. (But trust me it won't!)