Sift flour and baking powder into a bowl and set aside.
In another bowl, add in butter and sugar. Whisk for 5 minutes or until light and fluffy. Add in eggs, 3 clementines zest and vanilla beans. Whisk until well combined.
Add in previously sifted flour and ground almonds. Mix just until combined. Don't over mix to avoid hard, dense cake. Pour in the milk and give it one last mix to combine.
Pour the batter into a 5x9 inch (13x23 cm) loaf pan that has been greased and floured beforehand. Spread evenly. Bake at preheated oven at 350ºF (175ºC) for 50 minutes or until fully cooked. Cover loosely with aluminium foil if the top browns too fast. Remove from the oven and cool completely.
The clementine sticky sauce
In a pan, add butter, brown sugar and clementine zest. Cook on low heat, whisking continuously until the sugar is totally dissolved.
When the mixture starts to simmer, carefully pour in clementine juice and cream while whisking. Keep cooking and whisking until the sauce slightly thickens. The sauce will thicken more as it cools. Pour in a jar for easier use.
Pour the sticky sauce on the cake. Slice and enjoy!