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Viral Clementine Cake with Bright Citrus Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 73 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Clementine Cake is a fresh and delicious treat that features whole blended clementines for a vibrant citrus flavor throughout. Lightly sweetened and moist, it’s topped with a tangy glaze made from powdered sugar, clementine juice, and yogurt, then garnished with fresh clementine slices. Perfect for a bright dessert or festive occasion, this cake is as beautiful as it is tasty.

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

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly spray 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 drips.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
  3. Make Clementine Paste: Blend the whole clementines (including peel) and vanilla extract in a blender or food processor until you get a smooth paste. Set aside this fragrant citrus mixture.
  4. Cream Eggs and Sugar: In a large bowl, use a hand mixer to beat the eggs and granulated sugar together until the mixture becomes light and fluffy, about 2-3 minutes.
  5. Add Oil and Clementine Paste: Slowly add the olive oil to the egg and sugar mixture while continuing to beat for an additional 3 minutes. Then, mix in the clementine paste until fully incorporated.
  6. Combine Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients and gently beat together. Be careful not to overmix to maintain cake tenderness.
  7. Bake the Cake: Pour the batter into the prepared springform pan. Bake for 20-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Allow the cake to cool on the baking sheet for about 30 minutes or until the sides begin to pull away from the pan edges. Then transfer to a wire rack to cool completely, about 1 hour.
  9. Prepare the Glaze: In a bowl or measuring cup, whisk together sifted powdered sugar, 2-3 tablespoons of fresh clementine juice, and 1 tablespoon of plain yogurt. Adjust the thickness by adding more juice or yogurt as needed; it should be slightly thick to adhere well to the cake.
  10. Assemble and Serve: Run a knife around the edges of the springform pan to loosen the cake. Carefully remove the pan’s side and then the parchment paper from the bottom. Place the cake on a serving platter, pour the glaze evenly over the top, and garnish with fresh clementine slices for a beautiful presentation.

Notes

  • Ensure the citrus used is seedless. If seeds are present, remove them prior to blending to avoid bitterness.
  • The glaze will begin thick but thins out as you whisk. Slightly thick glaze works best to cling to the cake.
  • Make sure the cake is completely cool before applying the glaze, or it may melt and not set properly.

Find it online: https://oliviadinner.com/viral-clementine-cake-with-bright-citrus-glaze-recipe/