Just wanted to share this recipe with all of you since clementines are in season.
- 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)
1. Wash and remove stems from clementines, cut into quarters, process clementines with sugar in food processor until smooth.
2. Add butter, then eggs; process until smooth Add flour, baking powder, process until combined.
3. Spoon into greased 8-cup bundt pan.
4. 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.
6. Grate rind and squeeze juice from the clementine.
7. Measure 2 tsp rind and 2 tblsp juice into a bowl, add butter, icing sugar and liqueur.
8. Mix until icing is smooth.
9. Drizzle the icing over the cooled cake.
Sounds interesting. If I can get three or four clementines before my son eats them, I will have to try it. Thanks for posting.
Last edited by Beth; 01-23-2013 at 09:01 AM.
Sounds great! Where's the recipe from?
Originally Posted by Sue1
This looks interesting, thanks for posting. I haven't made a regular white cake in a long time. There seems to be a higher ratio of sugar than I use in sponge cakes I typically make. Is this cake really sweet?
I wonder how this would be using a Meyer lemon? I say 'a' Meyer because ours are HUGE and probably weigh in at 12 oz! It's normal to get 3/4 C juice from one lemon. I think I'll give it a try and report back.
SallyT - I don't remember where I found the recipe. I do recall just trying to find a recipe to use up all the clementines I bought.
Anne - The cake, in my opinion, is not very sweet despite the amount of sugar. It keeps very well also.
I found it at Food.com where the poster said it was from a Five Roses Flour recipe booklet
I have a dumb question - do you use the clementine peel when you process in the first step?
Not a dumb question at all. I thought the same thing when I first read the recipe. You do. Just wash and quarter them up, toss into your food processor with the other ingredients and bake. It literally takes minutes to throw this cake together.
I am ready to bake one myself today for Sunday dinner tomorrow!
Thanks Sue! It's in the oven.
This was delicious! I loved it - and it was a big hit w. everyone else. I thought that the frosting was too sweet, but no one else did! I baked it in a 10 cup bundt pan for 45 minutes. Thanks for sharing!
Copyright © 2012
Time Inc. Lifestyle Group.
All Rights Reserved. Use of this site constitutes acceptance of our
Your California Privacy Rights).