Clementine Cake Recipes

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CLEMENTINE CAKE



Clementine cake image

This syrup-soaked clementine cake is an easy, one-bowl recipe that is just the perfect way to use clementines when they're in season.

Provided by Alida Ryder

Categories     Baking     Cake

Time 40m

Number Of Ingredients 12

2 cups flour
1½ tsp baking powder
1 tsp salt
1 cup caster sugar
1 cup plain yogurt
3 extra-large eggs
½ cup canola oil
½ tsp vanilla extract
zest of 1 clementine
1 cup clementine juice
½ cup sugar
1 tbsp lemon juice

Steps:

  • Preheat the oven to 180°C/350°F. Grease and line a standard loaf pan with parchment paper.
  • Sift all the dry ingredients into a large mixing bowl.
  • Add the wet ingredients and mix until just combined.
  • Pour the batter into the prepared loaf pan and place in the oven.
  • Allow to bake for 25-30 minutes or until a skewers inserted comes out clean.
  • While the cake is baking, combine the syrup ingredients in a small saucepan and bring to a simmer. Cook until the syrup is the consistency of maple syrup.
  • When the cake comes out of the oven, pour the syrup over and allow to cool completely.
  • Slice and serve.

Nutrition Facts : Calories 304 kcal, Carbohydrate 43 g, Protein 7 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 60 mg, Sodium 225 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving

CLEMENTINE CAKE



Clementine Cake image

We enjoy this at the Christmas holiday time when clementines are in season, I found the recipe in FIVE ROSES flour booklet.

Provided by Elly in Canada

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 12

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
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)

Steps:

  • 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.

Nutrition Facts : Calories 4454.8, Fat 178.2, SaturatedFat 107.1, Cholesterol 985.1, Sodium 3534, Carbohydrate 683.6, Fiber 10.6, Sugar 480.1, Protein 48.5

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 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.

CLEMENTINE CAKE



Clementine Cake image

Categories     Cake     Bake

Yield makes 8 to 10 servings

Number Of Ingredients 13

Vegetable shortening, such as Crisco
All-purpose flour
3/4 cup water
1 (18.2-ounce) box white cake mix
4 large egg whites, lightly beaten
1/2 cup plus 5 to 6 teaspoons clementine juice (from about 7 clementines)
1/4 cup canola oil
1 1/2 teaspoons grated clementine zest
4 clementines, peeled, sectioned, and membranes removed
1/3 cup unsalted butter, softened
3 cups confectioners' sugar
3/4 cup semi-sweet chocolate chips, for garnish
24 clementine sections with membranes removed (about 2 1/2 clementines), for garnish

Steps:

  • Preheat the oven to 350°F. Grease and flour a 9 1/2 x 13-inch casserole dish.
  • In the bowl of a electric mixer fitted with the whisk attachment, combine the water, cake mix, egg whites, 1/2 cup of the clementine juice, the canola oil, and 1 teaspoon of the clementine zest. Beat on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes. Pour the batter into the prepared casserole dish. Place the sections from 2 clementines evenly across the top of the batter; gently press down into batter. Chop the remaining 2 clementines' sections and sprinkle over the batter. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove the cake from the pan and set it on a wire rack to cool completely.
  • To make the frosting, in a small bowl, beat the butter until light and fluffy. Add the confectioners' sugar, remaining 1/2 teaspoon clementine zest, and 5 teaspoons of clementine juice, and beat with a wire whisk until combined. If the frosting is too thick to spread, thin it by adding more juice. Frost the cooled cake.
  • In a small microwave-safe bowl, melt the chocolate chips and stir until smooth. Dip the clementine sections for the garnish halfway into the chocolate and allow the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set.
  • To serve, cut the cake into slices and place one chocolate-dipped clementine section on each slice.

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

Make and share this Clementine Cake recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 10

5 -6 seedless clementines, peeled and thinly sliced
3/4 cup homemade orange marmalade or 3/4 cup store-bought orange marmalade, hot
1 cup ground almonds
3/4 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 seedless clementines, peels and pith removed, cubed
1 cup sugar
1/4 cup unsalted butter, melted
3 eggs

Steps:

  • With the rack in the middle position, preheat the oven to 325°F Line the bottom of a 8-inch springform pan with parchment paper. Butter the sides.
  • Arrange half the clementine slices, overlapping, on the bottom and sides of the pan, stopping 3/4 inch from the rim. Brush with 1/4 cup marmalade. Cover with the remaining clementine slices, taking care not to leave any gaps. Brush with 1/4 cup marmalade. Set aside.
  • In a bowl, combine the ground almonds, flour, baking powder and salt. Set aside.
  • In a food processor, purée the clementine cubes with the sugar and butter. Add the eggs and mix until fully combined.
  • Add the dry ingredients and mix until smooth. Scrape the batter into the pan, covering the clementine slices.
  • Bake until a toothpick inserted in the middle comes out clean, about 1 hour.
  • Let cool for about 10 minutes. Run the tip of a knife around the cake before unlatching the pan.
  • Place upside down on a plate and unmould. Brush with the remaining warm marmalade. Let cool completely before serving.

Nutrition Facts : Calories 312.8, Fat 11.1, SaturatedFat 3.8, Cholesterol 75.7, Sodium 130.3, Carbohydrate 51.4, Fiber 2.4, Sugar 39.7, Protein 5.4

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Top Asked Questions

How do you make Clementine cake mix?
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.
How to bake Clementines in oven?
Directions Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Preheat the oven to 375 degrees F. Butter and line an 8-inch springform pan with parchment paper. Beat the eggs. Add the sugar, almonds, and baking powder.
How do you make the Clementine cake from Walter Mitty?
The Secret Life of Walter Mitty: Clementine Cake recipe inspired by the movie, starring and directed by Ben Stiller in the 2013 film. Preheat the oven to 375F. Butter and line a 9" springform baking pan and set aside. Poke a few slits into the clementines. Microwave on high for 3-4 minutes.
What is the best way to cook Clementine syrup?
This syrup-soaked clementine cake is an easy, one-bowl recipe that is just the perfect way to use clementines when they're in season. Preheat the oven to 180°C/350°F. Grease and line a standard loaf pan with parchment paper.

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