Clementine Cake Recipe
Forget boring old carrot cake; there's a new citrus star in town, and its name is Clementine Cake. Imagine biting into a fluffy, sun-kissed cloud infused with the vibrant sweetness of clementines.
Ingredients
- 4 medium clementines unpeeled and quartered (about 710 g or 3 cups)
- ¾ cup vegetable oil 177 ml
- ½ cup whole milk about 120 g
- 1 ½ cups granulated sugar 300 g
- 4 large eggs
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour 270 g
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Whipped Cream:
- ½ cup heavy cream cold (about 120 g)
- ¼ cup granulated sugar 50 g
- ¼ teaspoon almond extract
- Pinch of kosher salt
- Zest from 1 clementine
- 1 tablespoon almonds roasted, salted, and chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a food processor, puree the clementines, oil, and milk until completely smooth.
- Add the sugar and process until just combined.
- Add the eggs, almond extract, and vanilla extract, and pulse 5 to 6 times until just combined.
- Add the flour, baking powder, and salt, and pulse until just combined.
- Pour the batter into the prepared pan and bake for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the cake cool completely before frosting.
- To make the whipped cream, combine the heavy cream, sugar, almond extract, salt, and clementine zest in a bowl and beat with an electric mixer until stiff peaks form.
- Frost the cake with the whipped cream and sprinkle with the chopped almonds.
Notes
- For a stronger citrus flavor, use 5 clementines instead of 4.
- If you don't have a food processor, you can chop the clementines very finely by hand.
- The cake can be stored at room temperature for up to 3 days.