Clementine And Chocolate Chip Cake Recipes

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CHOCOLATE CLEMENTINE CAKE



Chocolate Clementine Cake image

A delicious way to use clementines! Standard boxed yellow cake mix is kicked up with clementines and chocolate in this refreshing and very easy cake!

Provided by BabkaGal

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h29m

Yield 12

Number Of Ingredients 12

4 clementines
½ cup water, or as needed
1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
3 eggs
½ cup vegetable oil
¼ teaspoon orange extract, or more to taste
¼ teaspoon vanilla extract
1 pinch salt
1 drop red food coloring
2 (16 ounce) containers chocolate fudge frosting
1 clementine, peeled and finely chopped
1 clementine, peeled and segmented, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  • Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup.
  • Pour clementine juice into a large bowl. Add zest, cake mix, eggs, oil, orange extract, vanilla extract, salt, and red food coloring. Blend with an electric mixer until batter is smooth, about 2 minutes. Divide batter into greased cake pans and smooth the top.
  • Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 24 to 29 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack, about 30 minutes more.
  • Transfer cakes to a flat surface. Carefully trim the tops of the cakes with a sharp knife to level them; cut each layer in half horizontally. Transfer one cake layer to a serving plate and spread with 1/2 cup of the frosting; top with another cake layer and 1/2 cup of frosting. Scatter chopped clementine over the frosting. Stack and frost third and fourth cake layers. Arrange clementine wedges around the perimeter of the top layer.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 80.1 g, Cholesterol 47.2 mg, Fat 27.8 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 6.6 g, Sodium 404.6 mg, Sugar 62.5 g

CLEMENTINE CAKE



Clementine Cake image

This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus. The cooking time may seem long, but much of it doesn't require much attention from the baker. And the first step, reducing the fruit, may be done ahead of time.

Provided by John Willoughby

Categories     dessert

Time 3h45m

Yield 8 to 12 servings

Number Of Ingredients 8

5 medium clementines (about 375 grams)
Spray cooking oil
6 large eggs
1 cup sugar
1 teaspoon salt
2 cups almond flour or very finely ground blanched almonds
2 teaspoons baking powder
Powdered sugar, chocolate glaze or candied clementines, for garnish

Steps:

  • Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)
  • Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
  • In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.
  • Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 23 grams, TransFat 0 grams

CLEMENTINE AND CHOCOLATE CHIP CAKE



Clementine and Chocolate Chip Cake image

I made the proto-type for this clementine cake by digging through the kitchen to see what we had. My seven-year-old son adored it. This is the second iteration and I found it's a winner. The whole fruit and whole flour provide a decent amount of nutrition for a dessert. The texture came out surprising smooth. Enjoy.

Provided by Rene Vincent Carrillo

Time 1h10m

Yield 12

Number Of Ingredients 11

4 large (2-1/2" dia)s clementines, peeled and segmented
1 medium apples - peeled, cored and chopped
1 ½ cups white sugar
2 large eggs
½ cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup whole wheat flour
½ cup all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Puree clementines and apple in a food processor or blender. Place in a large mixing bowl or on in the bowl of a stand mixer. Add sugar, eggs, melted butter, and vanilla. Mix well. Add whole wheat and all-purpose flours, baking soda, and salt. Blend and then add chocolate chips for a quick incorporation. Transfer to the prepared cake pan.
  • Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 51.1 g, Cholesterol 51.3 mg, Fat 13.1 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 366.8 mg, Sugar 37.4 g

OLD-FASHIONED CLEMENTINE POUND CAKE



Old-Fashioned Clementine Pound Cake image

Provided by Nancy Fuller

Categories     dessert

Time 1h50m

Yield 2 pound cakes

Number Of Ingredients 13

2 cups (4 sticks) unsalted butter, softened, plus more for greasing the pans
3 cups sugar
8 large eggs, room temperature
Zest and juice of 1 clementine
4 teaspoons pure vanilla extract
4 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup whole milk, room temperature
1 cup confectioners' sugar
Juice of 2 clementines
Zest of 1 clementine

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Adjust the oven rack to the center of the oven. Grease two loaf pans with butter and dust with flour.
  • Add the butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat until light and fluffy, stopping once or twice to scrap down the sides of the bowl with a rubber spatula, about 5 minutes. Add the eggs, one at a time, beating well after each addition; then add the clementine juice and zest and the vanilla.
  • In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to get rid of any lumps. Add the flour to the mixer in two additions, alternating with the milk, and mixing until combined.
  • Pour the batter into the prepared loaf pans. Bake for 1 hour 10 minutes, until golden and light. Let the cakes cool for 15 minutes before turning them out of the pans. Set the cakes right-side-up on a rack to cool.
  • For the glaze: In a bowl, combine the confectioners' sugar and the clementine juice and zest. Whisk together until smooth. Apply the glaze to the cakes while they are still warm.

CLEMENTINE SPRINKLE CAKE



Clementine Sprinkle Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 8

1/2 cup vegetable oil, plus more for greasing the pans
One 15.25-ounce box confetti vanilla cake mix
3 large eggs
5 clementines, 4 zested and juiced (about 1 tablespoon zest and 1/4 cup juice), 1 thinly sliced
3 sticks salted butter, at room temperature
6 cups powdered sugar
Orange food coloring
Multi-colored sprinkles, for decorating

Steps:

  • Preheat the oven to 350 degrees F.
  • Oil the bottom and sides of two 8-inch cake pans.
  • Combine the cake mix, eggs, vegetable oil and 1 cup of water in a large bowl. Stir in half of the clementine zest and juice. Pour into the prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 5 minutes, then invert onto a rack and cool completely. While the cakes cool, make the frosting.
  • In a stand mixer fitted with a whisk attachment, beat the butter until light and fluffy, about 2 minutes. Add half of the powdered sugar and carefully mix until thoroughly incorporated. Add the remaining powdered sugar and mix again until fully combined. Add the remaining clementine juice and zest, then beat until light and fluffy, about 2 more minutes. Add the food coloring to achieve your desired color, starting with a few drops and adding until you get the color you like.
  • Place 1 cooled cake layer on a cake stand or plate. Top with about 1/2 cup frosting and spread evenly. Top with the remaining cake layer. Spread the remaining frosting all over the top and sides of the cake. Sprinkle the top and sides of the cake with sprinkles.
  • Take the thin slices of clementine and make a slit halfway through. Twist the slices and place on the top of the cake.

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