Emmanuel Duverneau

1: In a saucepan, bring water, sugar, honey, and rosemary to a boil, stirring until sugar dissolves.

2: Add clementine slices and reduce heat to a simmer, turning slices until tender and syrup is reduced, about 40 minutes.

3: Strain clementine slices reserving syrup to use on cake.

4: On a baking sheet lined with parchment paper, arrange slices in a single layer and cool completely before using to decorate.

5: Grease a 10-inch cake pan with a knob of butter and line the bottom with parchment paper.

6: Sift together flours, baking powder, and salt in a bowl.

7: In another bowl, whisk melted butter with olive oil.

8: In the bowl of a stand mixer, mix eggs, sugar, and clementine zest on high until pale and thickened, about 3 minutes.

9: Lower mixer speed and alternate adding the dry and wet ingredients starting and ending with the dry.

10: Once mixed, pour batter into prepared cake pan.

11: Bake for 40-45 minutes until golden brown.

12: Once baked, poke holes all over the top of the cake with a skewer.

13: Pour 1 cup of the reserved clementine syrup on top of the cake.

14: Let cool to room temperature before transferring to a cake stand.

15: Place mascarpone, confectioner's sugar, heavy whipping cream, and clementine zest in a food processor and pulse until smooth.

16: Dollop frosting in the center of the cake, spreading evenly toward the edges.

17: Sprinkle with chopped pistachios.

18: Top with candied clementine slices and rosemary sprigs.