Preheat your oven toe 180°C and grease a 23cm (9″) springform cake tin and line the bottom with baking parchment.
Wash the clementines and cut them in half, remove the pips, and then cut them in small cubes. Do not peel the clementines.
Add the cubed clementines and oil into the bowl of a food processor and pulse until it is smooth.
In a separate mixing bowl, sieve the almond flour and add the coconut and baking powder. Use a wooden spoon to mix the dry ingredients.
In a clean mixing bowl, beat the eggs and sugar until light and creamy. Beat in the lemon zest and the pulped clementine juice.
Gently fold the dry ingredients into the egg mixture.
Pour the mixture into the prepared cake round and bake for 35 – 40 minutes.
While the cake is baking start making the syrup
Squeeze the lemon and clementine juice into a saucepan, add the water and sugar.
Heat the saucepan and stir until all the sugar has dissolved. Bring to a boil, reduce the heat and simmer for about 7 minutes.
Assembling the cake
Remove the cake from the oven and slowly pour the citrus syrup over the cake. Starting on the edges and moving towards the center. Use a cake tester (or a kebab stick) to make holes into the cake, which will help the cake to absorb the syrup.
Let the cake cool completely in the tin. Remove from the tin and place on a serving dish.
Dust with icing sugar and decorate with candied clementine slices.
Serve with whipped cream.
Candied Clementine Slices
In a saucepan, combine the sugar and water and bring to a boil.
Add the clementine slices, reduce the heat to medium and cook until slices are translucent, about 10 minutes, turning occasionally.
Reduce the heat and simmer until slices are tender but still intact, about 10 minutes, turning occasionally.
Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry.
In a microwave-safe bowl, beat the milk, lemon juice and zest, eggs and vanilla until well combined.
Add the rest of the ingredients (except for the butter) and whisk until smooth.
Microwave the mixture on high for 4 – 6 minutes. Stop every minute and whisk the mixture to ensure that it is lump-free.
When thick and creamy, stop the microwave and beat in the butter.
Cover with cling film and immediately refrigerate to cool.
In a medium-sized saucepan, combine the sugar and water. Heat over low heat, stirring until the sugar has dissolved. Once the sugar has dissolved, turn the heat to medium-high and allow the syrup to come to a boil.
In the meantime, add the egg whites to a medium-sized, heatproof bowl and mix (with a mixer fitted with the whisk attachment) until the whites are almost able to hold soft peaks.
Cook the syrup until it reaches 116°C, then take the pan off the heat and slowly drizzle the hot syrup into the bowl with the foamy egg whites, mixing continuously to prevent the eggs from scrambling.
Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to room temperature.
Use immediately or keep in the fridge (covered) until ready to use. It’s a very stable meringue, so it won’t start weeping, leaking or collapsing.
Combine the flour, salt, and baking powder in a bowl.
Beat the egg, milk, water, oil, and lemon juice together.
Then add the wet ingredients into the dry ingredients and whisk till smooth.
Allow the mixture to rest in the refrigerator for 30 minutes.
Place a greased plate over a medium saucepan of boiling water and have a large lid handy to cover the pancakes when cooked.
Spray a medium-size frying pan with non-stick spray and then heat pan the pan over moderate heat.
Pour enough batter into the pan to form a thin layer. Fry until it is brown underneath. Shake and turn.
Stack pancakes on a plate and set aside until needed.
Continue until all the batter has been used.
Place a crêpe on a serving plate and lightly spread the lemon crème pâtissière over it. Stack another crêpe on top of it and spread again with the crème pâtissière. Repeat this process until all the crêpes are used.
Spread the Italian Meringue over the last crêpe and use a blow torch to give it that brownish look.
Preheat oven to 180 degrees C. Prepare 3 x 8″ (20cm) cake rounds with cooking spray and line the base with parchment.
Sift cake flour, baking powder, baking soda, salt and poppy seeds and set aside.
Cream butter, oil, sugar, vanilla and lemon zest together until the mixture becomes very pale and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Mix buttermilk and lemon juice and set aside.
Add half of the flour mixture to the butter mixture and beat until well combined. While the mixer is running at a medium speed, add all of the buttermilk mixture. Beat in the rest of the flour mixture. Mix until all ingredients are well combined.
Divide batter among the three prepared cake pans and spread into an even layer. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 20 – 25 minutes.
Remove from the oven and let cool in the pans for 5 minutes. Invert cakes onto wire racks and allow to cool down completely before frosting.
Lemon Crème Pàtissière
In a small measuring cup, mix the maizena, cake flour and about 60ml of the milk. Mix until lump free and set aside.
In a microwaveable mixing bowl, beat the egg and the rest of the milk until well combined.
Add the lemon juice, vanilla and the maizena mixture and mix well.
Next, add sugar and salt, mix until well combined.
Microwave on high for 4 – 5 minutes. Stop every minute and whisk the mixture.
When the creme pat is done, add the butter and whisk until butter is evenly combined.
Cover with plastic wrap and set aside to cool to room temperature, and then refrigerate.
Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment.
Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add icing sugar, half a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 30 seconds to lighten the frosting.
Add lemon juice and a pinch of salt and mix until well-incorporated.