Directions
Start by making the cream cheese icing.
With an electric mixer, blend cream cheese and butter.
Carefully mix in icing sugar, and once combined, add the zest and juice of the clementine.
Set aside until ready to use.
Preheat your oven to 350°F.
With an electric mixer, cream together the sugar, butter and zest until it has become fluffy.
Add the eggs one at a time, making sure they are well incorporated before adding the next one.
In another bowl, mix together the remaining almonds, flour, rosemary, baking powder and salt.
Fold your dry mixture to your wet mixture bit by bit until just combined.
Divide your batter evenly between two cake pans and bake for 45 minutes or until they spring back when touched and an inserted skewer comes out dry.
Once removed from the oven, allow to cool for 20 minutes before removing from the cake pans and cooling fully on a wire rack.
Once fully cooled, cut each cake horizontally to make 4 equal sized cakes.
To assemble, place one cake on your serving platter and top with cream cheese icing, then continue with the other layers.