Center a rack in the oven and preheat to 350 (F). Prepare a 7 1/2-inch bundt pan or a 9 1/2-inch springform pan by spraying generously with cooking spray and dusting with flour; set aside.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 3/4 cup plus 2 tablespoons unsalted butter, 1 1/2 cups granulated sugar, and fresh zest from 4 medium clementines. Beat on low speed to combine everything well, but don't incorporate too much air just yet! Add half the almond meal (around 1 1/4 cups) and continue mixing until combined. Stop the mixer and scrape down the sides of the bowl.
Turn the mixer back on to its slowest setting and add 5 large eggs one at a time, only adding the next egg when the first is fully incorporated. Add the remaining almond meal, 3/4 cup plus 1 tablespoon all-purpose flour, and 1/4 teaspoon kosher salt and beat on low speed until completely smooth.
Use a rubber spatula to transfer the batter into the prepared cake pan and bake in the preheated oven for 60 minutes, or until a skewer inserted into the center of the cake comes out with a few crumbs.
When the cake is almost done, make the syrup. Combine 1/2 cup clementine juice, 1/2 cup granulated sugar, and a pinch of kosher salt in a small, heavy-bottomed saucepan over medium-high heat. Bring to a boil, let boil for 1 minute, and remove from heat.
As soon as the cake comes out of the oven, place it on a wire rack and use a pastry brush to brush it with the boiling syrup, making sure the syrup soaks all the way in. Leave the cake to cool down completely in the pan before turning it out completely.
When the cake is completely cooled, make the glaze. Combine 3/4 cup confectioner's sugar, 1 tablespoon fresh squeezed clementine juice, and 1 teaspoon almond extract in a small bowl and whisk to combine. Use immediately by pouring on top of the cake.