Clementine Cake
photo by Karman H.
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 cake
ingredients
- 3 medium clementines (approx. 12 ounces)
- 1 1⁄2 cups white sugar
- 3⁄4 cup softened butter
- 3 eggs
- 2 cups white flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
-
ICING
- 2 teaspoons clementine zest
- 2 tablespoons clementine juice (from 1 clementine)
- 2 tablespoons softened butter
- 1 1⁄3 cups icing sugar
- 1 tablespoon orange liqueur (optional)
directions
- Wash and remove stems from clementines, cut into quarters, process clementines with sugar in food processor until smooth.
- Add butter, then eggs; process until smooth Add flour,baking powder, process until combined.
- Spoon into greased 8-cup bundt pan.
- Bake at 350 degrees approximately 50 minutes, until golden (depends on your oven). Cool on rack 10 minutes, then remove cake from pan and leave on the rack until cold.
-
Icing:
- Grate rind and squeeze juice from the clementine.
- Measure 2 tsp rind and 2 tblsp juice into a bowl, add butter, icing sugar and liqueur.
- Mix until icing is smooth.
- Drizzle the icing over the cooled cake.
Reviews
-
Mine turned out creamy inside, like a pudding cake. I took the seeds out of the fruit before, and made the batter in the blender. I also used a mix of demerara and brown sugar instead of white. There's no bitterness at all and the clementine flavor is amazing, it just bursts in your mouth. Didn't make the glaze but since it came out so custardy inside, the cake didn't need it. Definitely a keeper.
-
-
Turned out great! Super moist & loved the fresh citrus flavor. Baked in bundt pan. Iced with icing & topped with candied clementine slices simmered in sugar water & a drop of vanilla. I used a little syrup in the icing instead of fresh clementine juice. It was awesome! The perfect ending to our Walter Mitty dinner & movie night
see 5 more reviews
Tweaks
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Excellent!!! The clementine flavor is just right with this cake and glaze. Other recipes for clementine cake use ground almonds instead of flour and I don't always have ground almonds on hand. This uses flour but the taste and texture are just as good as using almonds. I will be making this again for sure.
RECIPE SUBMITTED BY
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