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Preheat oven to 350F. Line a greased 9-inch round baking pan with parchment paper and set aside.
In a blender, combine the olive oil, sugar, quartered clementines, and vanilla, and blend until smooth.
Pour into a large bowl and whisk in eggs until just combined.
Add dry ingredients: flour, baking powder, baking soda, salt, and cardamom. Fold together with a rubber spatula until no dry patches of flour remain.
Pour batter into baking pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Let cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
Combine the heavy cream, clementine zest and powdered sugar in a stand mixer fitted with the whisk attachment.
Whisk for 4-5 minutes on high speed, or until soft peaks form.
Dust cake with powdered sugar just before serving topped with whipped cream.