🍊 Easy and moist clementine cake (winter recipe)
Published on • By Lou
Quick answer: For a moist, fragrant, and easy clementine cake, simply mix whole or zested Corsican IGP clementines , almond flour, eggs, a little yogurt, and bake gently. The result: a golden, melt-in-your-mouth cake with a natural aroma 🍊 that brightens up winter! Ideal for an afternoon snack, brunch, or a vitamin-packed dessert.
🧺 Ingredients
- 🍊 3 untreated Corsican clementines
- 🥚 3 eggs
- 🍶 100g plain yogurt (or fromage blanc)
- 🌰 100g almond flour
- 🥄 120g light brown sugar or brown sugar
- 🌾 120g wheat flour (or half semi-wholemeal)
- 🧈 60 g melted butter (or neutral oil)
- 🥄 1/2 packet of baking powder
- 🧂 1 pinch of salt
- 🍋 1 lemon zest (optional)
💡 Choose Corsican IGP clementines for their exceptional fragrance ( learn all about clementines ).
👩🍳 Preparation – step by step
Preheat your oven to 180°C (fan oven if possible). Grease or oil a 20cm round or cake tin.
Wash the clementines thoroughly, then dry them. Finely grate the zest of 2 fruits and set aside. Peel them, remove the seeds, then blend the flesh into a smooth puree (or mash with a fork for more texture).
In a large bowl, whisk the eggs and sugar until the mixture is pale and creamy. Add the yogurt, clementine puree, zest, then the almond flour, flour, baking powder, and finally the melted butter. Mix until you have a smooth and delicious batter 🥰.
Pour the batter into the pan. Bake for 30 to 40 minutes : the cake should be golden brown and springy to the touch. Check for doneness with a knife; it should come out clean.
Let it cool for 10 minutes in the mold, then unmold onto a wire rack. Enjoy it still warm or cold, with tea or coffee ☕. A true ray of winter sunshine!
🌱 Tips for a foolproof clementine cake
- 🍊 For an intense fragrance , use the whole clementine (without the seeds), including the thin peel — that's the secret to softness and taste!
- 🥗 Want an even more melt-in-your-mouth cake? Add 1 spoonful of mascarpone or ricotta to the batter.
- 🔥 For a shiny crust, coat it as soon as it comes out of the oven with a clementine syrup (heated juice + sugar).
- 🌾 Replace some of the flour with hazelnut powder or spelt flour for a gourmet twist.
- 🤩 Decorate with candied clementine wedges or some slivered almonds before baking.
- ⏳ It keeps easily for 3 days under a cake dome and stays soft. Perfect for an afternoon snack or breakfast!
- 🌍 This cake showcases Corsican clementines , renowned for their sweetness and unique fragrance.
❓ FAQ – Easy and Moist Clementine Cake
🍊 Can the whole clementine be used in the cake?
Yes! That's the magic of this recipe: the thin skin of the Corsican clementine gives it an incredible aroma and a moist texture. Be sure to remove the seeds and choose organic or untreated fruit whenever possible.
🥄 How to make the cake even more fragrant?
Add a little lemon zest, a touch of orange blossom or a pinch of cinnamon! You can also drizzle the cake with clementine syrup as soon as it comes out of the oven to boost the flavor.
🔥 Can this cake be prepared in advance?
Absolutely! It stays moist for several days under a cake dome. You can even freeze it sliced. For brunch, prepare it the night before for a sunny start to your day ☀️.
🥗 Which clementine should I choose?
Corsican IGP clementines are ideal: juicy, fragrant, and untreated after harvesting. Discover their story here !
Discover the private sale of 5kg Corsican clementines or order a carton of clementines directly.
Want to know everything about the fruit? All the secrets of the clementine are on our blog.
Origin: clementine from Corsica PGI
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