Preheat the oven to 180°C. Butter and flour a 20 cm diameter cake tin, set aside.
Sift together the flour, baking powder and salt.
In a bowl, beat with an electric mixer, the sugar and the eggs until the mixture is fluffy and light. Add the milk, then the olive oil with lemon, the bitter almond extract, and the clementine jam.
Pour the batter into the cake tin and bake for 35 minutes. Remove from the oven and let cool on a wire rack.
Prepare the mascarpone cream: using an electric mixer, beat the mascarpone and the whole liquid cream until the mixture rises into a very thick whipped cream. Refrigerate until assembly.
Assembly Fill a piping bag fitted with a round tip with mascarpone cream. Spoon small portions of cream evenly on top of the cake. Spread the candied clementines. Reserve in a cool place until ready to serve.