Description
This moist and flavorful Clementine Cake combines the bright citrus notes of whole clementines blended into the batter with a light olive oil base. Topped with a tangy clementine glaze and adorned with fresh clementine slices, this cake is a perfect balance of sweetness and citrus zest, ideal for any season or occasion.
Ingredients
Scale
For the Cake
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 4 whole clementines (11 ounces)
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup olive oil
For the Glaze
- 2 cups powdered sugar, sifted
- 2–3 tablespoons clementine juice
- 1–2 tablespoons plain yogurt
Garnishes
- Clementine slices
Instructions
- Prep the Pan: Preheat the oven to 350 degrees F. Lightly spray the sides and bottom of a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper. Place the pan on a parchment-lined baking sheet to catch any spills.
- Mix Dry Ingredients: In a small bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons baking powder, and ½ teaspoon salt until evenly combined.
- Prepare Clementine Paste: Blend 4 whole clementines (about 11 ounces) and 2 teaspoons vanilla extract in a blender or food processor until smooth and pasty. Set aside.
- Cream Eggs and Sugar: In a large bowl, use a hand mixer to beat 2 large room temperature eggs and 1 cup granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Oil and Citrus: Slowly pour in ½ cup olive oil while continuing to beat the mixture for another 3 minutes. Then, add the clementine paste and mix until fully incorporated.
- Combine Batter: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared springform pan and bake for 20-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan on the baking tray for about 30 minutes, until the edges slightly pull away from the pan. Then transfer to a wire rack and cool completely, about 1 hour.
- Prepare the Glaze: In a bowl, whisk together 2 cups sifted powdered sugar, 2-3 tablespoons clementine juice, and 1 tablespoon plain yogurt. Add more juice or yogurt as needed to achieve a slightly thick but pourable consistency.
- Assemble and Decorate: Remove the side of the springform pan by running a knife around the edge, then gently loosen the cake from the bottom with an offset spatula. Remove the parchment paper and place the cake on a serving platter. Pour the glaze evenly over the cake and decorate with fresh clementine slices.
Notes
- Ensure the citrus you use is seedless, or remove any seeds before blending to avoid bitterness.
- The glaze will start thick but will thin out as you mix it; keep it slightly thick so it adheres well to the cake.
- The cake must be completely cooled before glazing to prevent the glaze from melting and not sticking properly.
