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Zesty Clementine Cake

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This could be the nicest cake I’ve made in my history with cakes. It took me 3 tries to get it just right but it’s now here for you guys! This clementine cake is really spectacular. It has it all: taste, texture and of course, moisture.

I love how this cake looks with the line down the center on top. When I uploaded this look on your instagram stories you seemed to love it, too! It’s really easy to make and you can apply it to any cake. All you need to do is run a knife down the center of the cake before going into the oven. Then you add melted butter in the groove and bake it.

For this recipe you can use clementines or tangerines equally. It works better the more sour they are, or at least that’s my opinion haha. It’s so great when they’re in season, I can have 100 in one sitting and if I’m watching Netflix that number goes up to 300, lol.

Just look at that crumb! I honestly see these photos now and regret giving most of it away. It’s so fluffy, airy and with that glaze it goes extra moist. Remember to add it to the cake when it’s fresh out of the oven so it soaks it in.

Of couse this cake can also be turned into muffins because it’s totally delish. And if you want to make another cake you can always go for my lemon and blueberry bundt cake, my orange loaf with raspberries and blackberries, my banana cake or even my chocolate marbled banana cake or even my lime loaf with strawberries and pistachios.

clementine cake
5 from 1 vote
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Zesty Clementine Cake

Course Breakfast, Brunch, Tea Time
Difficulty Low
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 portions in a 22x11cm pan
Author Lorena Salinas from Cravings Journal

Ingredients

For the cake

  • 90 g unsalted butter at room temperature
  • 1 tsp salt
  • 2 tsp clementine or tangerine zest
  • 25 g canola or vegetable oil
  • 110 g granulated sugar or azúcar blanca 175g if you're not using the glaze
  • 2 eggs
  • 2 tbsp honey
  • 90 ml milk any type
  • 30 ml clementine or tangerine juice
  • 1 tsp baking powder
  • 200 g all purpose flour

For the line down the centre

  • 15 g unsalted butter melted

Para el glaseado

  • 90 g icing sugar
  • 2 tbsp clementine or tangerine juice

Instructions

For the cake

  1. Beat the butter with the sugar, salt, zest and oil until it has gone lighter in colour. You can do it using an electric mixer with the whisk attachment or with a metal hand whisk.

  2. Add the eggs and beat the mix again until incorporated and airy.

  3. Add the honey and mix again. Then do the same with the milk and juice.

  4. Add the flour and baking powder and mix.

  5. Prepare a 22x11cm mould with baking paper. Cut the paper to size and stick it in place using a bit of vegetable oil.

  6. Fill the mould with the mix and level it.

For the line down the centre

  1. Use a knife to make a groove down the center of the cake.

  2. Fill the groove with butter.

  3. Bake the cake in a preheated oven at 180C / 350F for 45min – 1 hour. After the first half an hour check the cake because it tends to go golden quick. It it's sufficiently golden cover it with aluminium foil or change the heat to only the bottom.

For the glaze

  1. Mix the sugar with the juice and paint the cake with it as soon as it comes out of the oven.

  2. Let the cake cool down completely before unmoulding it.

Reader Interactions

Comments

  1. This cake is delicious. I used intensely flavoured clementines and the cake tastes wonderful. A definite keeper.