Preheat the oven to 350°F.

Spray a 9-inch round cake pan with nonstick cooking spray. Set it aside.

Place the clementines, oil, and milk into a food processor set with a blade attachment. Puree until completely smooth with just a few tiny pieces of zest visible.

Add the sugar and process until just combined. Add the eggs, almond extract, and vanilla extract, and pulse 5 to 6 times until just combined.

Add the flour, baking powder, and salt, and pulse until just combined, scraping the sides of the bowl with a rubber spatula if needed.

Pour the batter into the prepared pan and gently tap the pan 3 times on the counter to remove any air bubbles. Bake until the outer edges of the cake are golden brown, have slightly pulled away from the sides, and a toothpick inserted into the center comes out with just a few moist crumbs, 55 minutes to 1 hour.

Transfer the pan to a wire rack and let the cake cool completely for about 2 hours. Place the wire rack on top of the pan and gently invert the cake onto it.

Just before serving, combine the heavy cream, sugar, almond extract, and salt in a medium bowl. Beat with an electric hand mixer on medium speed until light and fluffy and medium-stiff peaks have formed, 2 to 3 minutes.

When the cake is completely cooled, spoon the whipped cream in the center of the cake and use the back of the spoon to spread it over the top, creating swoops and leaving about a 1-inch border. Sprinkle with the clementine zest and the almonds.