Description
This moist and flavorful Clementine Cake combines the bright citrusy taste of whole blended clementines with a light olive oil base, creating a tender cake perfect for any occasion. Topped with a sweet and tangy clementine glaze and garnished with fresh clementine slices, this cake offers a refreshing twist on traditional citrus desserts.
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
- Preheat and Prepare Pan: Preheat the oven to 350°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 leaks.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set aside.
- Blend Clementines: Using a blender or food processor, puree the whole clementines and vanilla extract until a smooth paste forms. Set this mixture aside for later use.
- Cream Eggs and Sugar: In a large bowl, use a hand mixer to beat the eggs and granulated sugar until the mixture is light and fluffy. This usually takes a few minutes to incorporate air for a tender cake.
- Add Olive Oil and Clementine Paste: Slowly pour in the olive oil while continuing to beat the mixture for an additional 3 minutes. Then, fold in the clementine paste and mix until evenly incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake light.
- Bake: Pour the batter into the prepared springform pan. Bake in the oven for 20-30 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool Cake: Let the cake cool on the baking sheet for about 30 minutes until the edges start to pull away from the pan. Then transfer it to a wire rack and allow it to cool completely for about one hour.
- Prepare Glaze: In a bowl or measuring cup, whisk together the sifted powdered sugar and 2-3 tablespoons of clementine juice. Add 1 tablespoon of plain yogurt and whisk well. If the glaze is too thick, add more juice or yogurt as needed to reach a slightly thick yet pourable consistency.
- Assemble and Decorate: Run a knife around the edges of the springform pan to loosen the cake, then remove the pan sides. Using an offset spatula, gently loosen the cake from the bottom and peel off the parchment paper. Place the cake on a serving platter, pour the glaze evenly over the top, and decorate with fresh clementine slices.
Notes
- Ensure the clementines used have no seeds, or remove any seeds before blending to avoid bitterness and unpleasant texture.
- The glaze will feel very thick at first but will thin out as you whisk in the citrus juice and yogurt — it should be slightly thick to properly adhere to the cake.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and soaking into the cake unevenly.
