• Preheat the oven to 375 degrees Fahrenheit and grease a cake tin in preparation.
• Cream together the butter and sugar with a wooden spoon or mixer until light and fluffy.
• Place the clementine zest into the mixture.
• Add one egg at a time ainto the mixture and mix thoroughly between each addition to keep the mixture light.
• Gently stir in the cinnamon and paprika.
• Fold in the four with a spoon only until there is no white left (do not overmix).
• Add the milk and adjust if less or more is needed, folding very gently to combine.
• Transfer the mixture to the cake tin and bake in the center of the preheated oven for 25 minutes.
• Remove the cake from the oven and allow to cool completely before frosting.

For the frosting

• Combine the powdered sugar and just enough clementine juice to make the mixture firm.
• Drizzle over the cake and serve immediately.