Clementine cake with confit kumquats slices

Who loves the aroma of clementine?
Oranges and clementines are delicious fruits of Winter.
When I start to find them at the market, I’m remanded that winter is behind the corner.

I love to drink fresh squeezed citrus juice but not this time! Here I used clementines juice for the cake dough.

I needed a breakfast cake, but good also for merenda, for the day after and looking for the ingredients, I found these forgotten clementines and my mind started to wander.

So, to start eating better, I thought of remaking one of my favorite indulgent recipes into a light, guiltless recipe. This cake makes for a delicious, seasonal and healthy breakfast.

In this breakfast cake we have no butter or oil but clementine juice in the dough. Moreover I used cane sugar rather than white sugar. So we have a perfect, light and seasonal breakfast cake or tea-time treat.

Moist, soft and fruity, this cake is dairy free and no-oil and no-butter. Low in fat, healthy, easy to make, fragrant and so good. I love this soft, fluffy cake and I hope it can became your new favorite too. Or one of them!
It isn’t a sweet cake, rather a fresh morning delight.

The top is covered with homemade confit kumquats slices and I think this cake is pleasant for eyes and palate!

Monica, buona cucina


  • Substitute clementines fresh juice with oranges.

Something more about Italian clementine: HERE


serves 4-6
1 round baking tray, diameter 16cm

flour for cake, 200 g
100 g whole fine flour
120 g organic whole brown sugar
about 400ml clementines fresh juice
fresh juice of 1/2 lemon
a bit of grated fresh lemon rind
7 g yeast for cake
1 pinch of sea salt
100 g seeds oil

to garnish: 100 g water and 100 g cane sugar for sugar syrup + 10-12 kumquats


Clean kumquats and cut into thin slices.

Stir water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add kumquats and return to boil. Reduce heat to medium and simmer until fruit is tender and liquid is syrupy, about 20 minutes. Remore fruit from the syrup and place over a dish. Set aside candied fruit and its cooking syrup.

In a large bowl mix dried ingredients with eggs, clementine juice and stir well.

Pour into a round cake pan covered with wet parchment paper, and bake in preheated oven (180 degrees Celsius) for approximately 25 minutes (do the toothpick test to make sure the inside is also cooked). Then remove from the oven.

Brush top of the cake crust with the water syrup. Then garnish with candied kumquats slices.


Articolo disponibile anche in Ita


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