Easy Clementine Cake


Easy Clementine Cake is the best cake in the world! The fruit make this amazing cake healthy, moist and flavorful. Great recipe for using all that clementines you have from Christmas! I love the combination of the creamy and tart in this Easy Clementine Cake. It’s light, yet rich and very satisfying. Pair that with a lovely creamy orange frosting and you have a dessert to make your family smile back at you from the table with satisfaction.

Clementine cakes




  • 4 firm clementines or easy peelers
  • 150g soft butter
  • 150g caster sugar
  • 3 medium eggs, beaten
  • 150g self-raising flour
  • 150g icing sugar

Step by step


The cakes can be frozen for up to 1 month without the icing.

  1. Set the oven’s temperature to 180°C, fan 160°C, and gas 4. Either grease a single silicone 6-cup swirl mold or line a cupcake pan with 12 paper covers.
  2. 4 clementines should be easily peeled, and 1 should be juiced. Keep some of the zest aside for decorating.
  3. In a large mixing basin, combine the butter and caster sugar. Using a hand mixer or an electric mixer, beat the ingredients until they are smooth and light, about 5-7 minutes. Add the eggs gradually, mixing thoroughly after each addition; if the mixture curdles, add a little flour. Add the remaining flour and clementine zest by combining them.
  4. Fill all 12 cupcake liners with the remaining mixture, divide it in half, and bake for 20 to 25 minutes, or until golden brown and just firm to the touch. If using silicone molds, repeat the process with the leftover mixture. Give it five minutes to cool before removing it from the mold and setting it on a wire rack with baking paper below.
  5. In a bowl, sift the icing sugar. Beat the icing sugar with 5 to 6 tablespoons of the clementine juice until a thin, runny icing forms. Pour it on top of the warm cakes and let it set. Add the saved zest on top.

Clementine Cake

About our Clementine Cak

Looking for a simple recipe for clementine cake? You’ve arrived at the proper location. With a zingy clementine puree incorporated into the velvety cake batter in preparation for the magic to happen in the oven, this zesty sponge definitely delivers a flavor punch.

  1. Pre-heat the oven to 375°F (190°C) in step 1. A round 9-inch (23-cm) cake pan should be greased and lined with parchment paper.
  2. Step 2: Put the clementines in a pot of water, bring to a boil, and then simmer for 20 minutes to form the puree. Fill the clementines with fresh water after draining the old water. This aids in removing some
  3. of the resentment. The clementines should be softened and squishy to the touch after 30 minutes of simmering in boiling water.
  4. Step 3: Drain and wait 10 minutes for the water to cool. Cut them into quarters after they have cooled, and take out any pips. In a food processor or blender, combine the clementines with their skin and process until smooth. 350 g of puree, or about 11/2 cups, should be consumed. The puree can be prepared ahead of time and kept in the refrigerator for up to two days.
  5. Step 4: To create the cake, beat the eggs and sugar for 2 to 3 minutes, or until thick and pale, in a stand mixer with the whisk attachment or an electric mixer.
  6. Fold the clementine purée in at step 5. Almonds, polenta, baking soda, and ground ginger are all added while stirring slowly. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean, after pouring the mixture into the prepared cake pan.
  7. If the cake becomes too dark, cover it with a sheet of foil and continue baking. This cake can brown fairly quickly. Allow it to cool entirely in the pan before removing it and sprinkling it with confectioners’ sugar. Serve with some crème fraîche on the side.

Whole Clementine Cake

This moist, tender clementine cake uses the whole fruit—peel, pith, and seeds, all of it! Plus, the batter is made in a food processor.

Side shot of clementine cake sliced.

I usually feel upbeat when I see citrus at its most colorful during the gloomy winter months. Bright yellows, greens, oranges, and pinks bring some color to the gloomy, chilly days. What else can start a spark, you ask? Cake. Cake always makes people happy, no matter the weather, and when it’s served with bright, juicy clementines, magic happens.

As if you needed another excuse to bake a cake, this one eliminates food waste by utilizing the entire clementine, rind and all. When the need to bake on a weeknight strikes, this cake is the ideal recipe. In the food processor, the batter comes together fast, leaving you with few dishes to wash.

This clementine cake is classy enough for special occasions while also being approachable for nibbling. Let’s get ready for everything you need to make this dessert rich with vitamin C.

The Pith Is Mysterious

The fact that the entire clementine is used in this cake—no peeling, zesting, or composting—is what really sets it apart. It is well known that citrus zest is extremely flavorful. On fruits with thicker piths, like lemons and grapefruit, it can also be rather bitter. The thin pith of a clementine reduces its bitterness, which makes it ideal for this dish.

The whole clementines thicken and become creamy after being puréed, creating a dense but luscious cake. It also implies that less fat has to be added to the batter.

Single slice of clementine cake on a small plate with a fork and the rest of the cake in the background

Bathtime for Clementines! 

More than just a snack, clementines are. These tasty little morsels are a hybrid of navel oranges and mandarins that are frequently seedless. When the pith is soft and simple to peel away, they are at their tastiest.

To get rid of the waxy coating, wash the clementines in hot, soapy water. You won’t want to consume this wax because it helps protect them during the arduous voyage from its tree to your kitchen.

The boiling question

There are certain clementine cake recipes that call for cooking the whole fruit. By using this technique, the fruit is broken down and softened while the bitterness is reduced.

I omitted doing this and instead slightly upped the sugar and used fewer clementines. The bitterness is countered by the sugar. Additionally, the boiling clementines absorb water, making it challenging to precisely balance the amounts of the remaining ingredients.

Clementines with almonds make the ideal flavor couple.

Almonds and citrus go together really well. In the realm of cuisine, nutty almonds and fragrant oranges are a well-known couple, so I didn’t see the need to separate them. Here, I add a hint of almond flavor to the mixture using almond extract, and the cake is then topped with chopped, roasted, and salted almonds.

Complete It

The cake is topped with dollops of silky, handmade whipped cream that has been flavor-infused with almond extract. Almonds that have been sliced, roasted, and salted are then added for the optimum crunch in every bite. Alternately, you may just sprinkle on confectioners’ sugar, drizzle on melted chocolate, or offer sliced fresh berries as a side dish.

Best Citrus Substitutions

Utilizing citrus with a very thin pith is essential for making an excellent cake.

Kumquats are an excellent alternative because they may be cooked whole and are delightfully sour. Key limes are another excellent option. They have the ideal thin pith you want in a whole citrus cake and are juicy, tangy, and delicious.

Lemons, limes, grapefruits, and navel oranges should be avoided. Because they are so terribly acidic, lemons and limes need more sugar. Both navel oranges and grapefruits have extremely thick pith.

Other Delicious Swaps That Work

  • To make this dish gluten-free, substitute equal amounts of almond flour for the all-purpose flour in the other components.
  • When I tasted the cake with olive oil and clementines, I discovered that it was very bitter. I advise keeping with a neutral oil, such as canola or vegetable.

Storage Instructions

Simply omit the whipped cream and wrap the cake in foil and plastic wrap for extended storage. It can be kept in the refrigerator for a week or out at room temperature for up to 3 days.

If the cake already has whipped cream on top, cover it with a big mixing bowl and store it in the fridge for up to 3 days. Although the cake will become a little denser as a result of the whipped cream’s volume loss and seepage, it will still be wonderful.

Whole Clementine Cake

PREP TIME 20 mins

COOK TIME 60 mins


TOTAL TIME 3 hrs 20 mins

SERVINGS 10 to 12 servings

Reduce the amount of almond extract in the batter and whipped cream to 1/2 teaspoon and 1/8 teaspoon, respectively, for a more subdued almond flavor.


For the cake:

  • Nonstick cooking spray, for greasing the pan
  • 4 clementines, unpeeled and quartered (9 1/2 ounces) 
  • 3/4 cup vegetable oil
  • 1/2 cup whole milk
  • 1 1/2 cups (349g) sugar
  • 4 large eggs
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (325g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

For the whipped cream:

  • 1/2 cup heavy cream, cold
  • 1/4 cup sugar
  • 1/4 teaspoon almond extract
  • Pinch kosher salt
  • Zest from 1 clementine (about 1/4 teaspoon)
  • 1 tablespoon almonds, roasted, salted, and chopped

Special Equipment

  • 9-cup (or larger) food processor


  1. Heat the oven to 350 degrees Fahrenheit. Apply nonstick cooking spray to a 9-inch circular cake pan. Leave it alone.
  2. Clementines should be pureed by adding them to a food processor with a blade attachment along with milk, oil, and clementines. Puree the ingredients until the zest is almost entirely gone. It should appear as though you used a rasp grater to zest the clementine. In the food processor, the batter is combined. The food processor I used, which has 14 cups, didn’t overflow. Use only a food processor with a 9-cup capacity or larger.
  3. Add the sugar and pulse until just mixed. Add the remaining wet ingredients. When just mixed, add the eggs, almond extract, and vanilla extract and pulse 5 to 6 times.
  4. Incorporate the dry ingredients:
  5. When just blended, add the flour, baking powder, and salt. If necessary, use a rubber spatula to scrape down the bowl’s edges.
  6. When it’s time to bake the cake, pour the mixture into the prepared pan and give it three gentle taps on the counter to get rid of any air bubbles. Bake for 55 to 1 hour, or until the toothpick put into the center of the cake comes out with only a few wet crumbs, and the cake’s outer edges are golden brown and have slightly pushed away from the sides.
  7. The cake must cool completely, so remove it from the pan and place it on a wire rack. This should take about two hours. Gently invert the cake onto the wire rack, which should be positioned on top of the pan. The cake should be placed right side up on a serving tray or cake stand after being gently inverted.
  8. Just before serving, combine the heavy cream, sugar, almond extract, and salt in a medium bowl to make the whipped cream. Beat with an electric hand mixer on medium speed for two to three minutes, or until the mixture is frothy and light. When the beater is lifted, the tip of the peak should curl over over itself, and it should be soft and keep its shape rather well.
  9. To decorate the cake, place the whipped cream in the middle of the cake and use the back of the spoon to spread it outward in swoops, leaving about a 1-inch border. Do this after the cake has completely cooled. Add some almonds and clementine zest over top.

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