Clementine cake, with its vibrant citrusy aroma and moist, tender crumb, is a delightful treat that’s perfect for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this easy-to-follow recipe will guide you through each step, ensuring a perfectly baked clementine cake every time.
This recipe is close to my heart. It reminds me of warm afternoons spent in my grandmother’s kitchen, the air filled with the sweet scent of baking citrus. She taught me the magic of transforming simple ingredients into something truly special, and this clementine cake was one of her signature bakes.
Today, I’m excited to share her cherished recipe with you, adding my own tips and tricks to make it even easier and more delicious. So, put on your apron, gather your ingredients, and let’s create some baking magic together!
Ingredients You’ll Need
For the cake:
- 225g (1 3/4 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) granulated sugar
- 4 large eggs
- Zest of 3 clementines
- 120ml (1/2 cup) freshly squeezed clementine juice (about 4-5 clementines)
For the syrup:
- 50g (1/4 cup) granulated sugar
- 60ml (1/4 cup) freshly squeezed clementine juice (about 2 clementines)
For the glaze (optional):
- 100g (1/2 cup) powdered sugar
- 2-3 tbsp freshly squeezed clementine juice
Clementine cake ingredients
Equipment You’ll Need
- 20cm (8-inch) round cake pan
- Parchment paper
- Electric mixer (stand mixer or hand mixer)
- Two mixing bowls (one large, one medium)
- Zester
- Juicer
- Measuring cups and spoons
- Spatula
- Whisk
- Toothpick or cake tester
- Wire rack
Step-by-Step Instructions
1. Preparing the Cake Pan
Before we start with our batter, preheat your oven to 180°C (350°F). Grease and line the base of your 20cm cake pan with parchment paper. This will prevent the cake from sticking and ensure easy removal later.
2. Combining the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Creating the Clementine Sugar
Zest the clementines directly into the bowl of your electric mixer. Add the granulated sugar and rub the zest into the sugar with your fingertips. This releases the fragrant oils from the zest, infusing the sugar with a wonderful citrusy flavor.
4. Creaming the Butter and Sugar
Add the softened butter to the clementine sugar and beat on medium speed for about 5 minutes, or until the mixture is light and fluffy.
5. Incorporating the Eggs
Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides and bottom of the bowl to ensure everything is well combined.
6. Adding the Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the clementine juice. Begin and end with the dry ingredients. Mix on low speed until just combined. Avoid overmixing as it can result in a tough cake.
Clementine cake batter in a mixing bowl
7. Baking the Cake
Pour the batter into the prepared cake pan and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Making the Syrup
While the cake is baking, prepare the syrup. Combine the sugar and clementine juice in a small saucepan. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is slightly syrupy.
9. Soaking the Cake
Once the cake is out of the oven, poke holes all over the top using a skewer or toothpick. Pour the warm syrup evenly over the hot cake, allowing it to soak in. This will keep the cake incredibly moist and add an extra layer of clementine flavor.
10. Cooling the Cake
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
11. Making the Glaze (Optional)
While the cake is cooling, you can prepare the glaze. Whisk together the powdered sugar and clementine juice until smooth. Add more juice if needed to reach your desired consistency.
12. Glazing and Serving
Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides. Slice and serve.
Tips and Tricks for the Perfect Clementine Cake
- Room temperature ingredients: Make sure your butter and eggs are at room temperature before starting. This will help them emulsify properly, resulting in a lighter, fluffier cake.
- Clementine variety: While any type of clementine will work, I find that the ones with a deeper orange hue tend to have a more intense flavor.
- Don’t overmix: Overmixing the batter can develop the gluten in the flour, leading to a dense and chewy cake. Mix until just combined.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
Slices of clementine cake
FAQs
Can I use oranges instead of clementines?
Yes, you can substitute oranges for clementines in this recipe. Keep in mind that oranges tend to be less sweet and slightly tarter than clementines, so you may want to adjust the sugar content in the cake and syrup accordingly.
Can I make this cake ahead of time?
Absolutely! This cake is perfect for making ahead of time. You can bake it a day or two in advance and store it in an airtight container at room temperature. The flavors will continue to develop and meld, making it even more delicious the next day.
Can I freeze this cake?
Yes, this cake freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. When ready to serve, thaw overnight in the refrigerator and bring to room temperature before serving.
This clementine cake recipe is a surefire way to impress your family and friends. It’s a delicious and beautiful dessert that’s perfect for any occasion. Enjoy!
