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 a clementine cake.
Clementine cake.
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.
It is low in fat, healthy, easy to make, and fragrant. I love this moist and fluffy cake, and I hope it can become your new favorite too.
I covered the top with homemade confit kumquats slices, and I think this cake is pleasant for the eyes and palate. But if you’re in a hurry, sprinkle with sugar ice.
Monica, buona cucina
Cook with me.
I use citrus fruits in many sweet and savory recipe. You can find my recipes HERE.
Keep in Touch
If you like, you can follow me on Instagram, Pinterest and Facebook.
Food Tips.
Store the confit kumquat slices in a glass jar.
You can replace the mandarin juice with that of other citrus fruits.
Clementine cake recipe
serves 4-6
1 round baking tray, diameter 16cm
Ingredients
flour for cake, 200 g
100 g whole fine flour
120 g organic whole brown sugar
about 400ml clementines fresh juice
2-3 tablespoons of white yoghurt
100 g seeds oil
fresh juice of 1/2 lemon
a bit of grated fresh lemon rind
5 g yeast for cake
1 pinch of sea salt
to garnish:
100 g water + 100 g cane sugar for sugar syrup + 10-12 kumquats
Method
Clean kumquats and cut into thin slices.
Stir water and sugar in a 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. Remove fruit from the syrup and place it over a dish. Set aside candied fruit and its cooking syrup.
Clementine cake.
In a large bowl, mix dry ingredients. Then add in eggs, clementine juice, yogurt, and stir.
Pour into a round cake pan covered with wet parchment paper, and bake in preheated oven (180C degrees) for approximately 25 minutes (do the toothpick test to make sure the inside is cooked). Then remove from the oven.
Brush the top of the cake crust with the water syrup.
Then garnish with candied kumquats slices.
