Candied Clementine Almond Cake

California clementines are never more delicious than they are in January, so we took a cue from French pastry chefs known for their elaborate candied oranges. Traditionally made by pricking a tangerine with a pin 100 times and placing in frequently refreshed sugar syrup every few days until the fruit is translucent and transcendent, we candied sliced clementines (skin and all) to draw out the zesty sweetness of the Golden State delights. These gems are then stirred into toasted almond ice cream along with chunks of olive oil almond cake for a sophisticated combination of textures and flavors that will linger long after winter melts away.