🍊 Moist & Easy Clementine Cake (Winter Recipe)
Published on • By Lou
Quick answer: For a moist, fragrant, and easy clementine cake, simply mix Corsican PGI clementines (whole or zested), almond flour, eggs, a little yogurt, and bake gently. The result: a golden, melt-in-your-mouth cake with a natural citrus fragrance 🍊 that brightens up winter! Perfect for a snack, brunch, or a vitamin-packed dessert.
🧺 Ingredients
- 🍊3 untreated Corsican clementines
- 🥚3 eggs
- 🍶100 g plain yogurt (or quark/fromage blanc)
- 🌰100 g almond flour
- 🥄120 g light brown sugar or cassonade
- 🌾120 g wheat flour (or half semi-whole wheat)
- 🧈60 g melted butter (or neutral oil)
- 🥄1/2 baking powder
- 🧂1 pinch salt
- 🍋1 lemon zest (optional)
💡 Opt for Corsican PGI clementines for their exceptional flavor (all about clementines).
👩🍳 Preparation – step-by-step
Preheat your oven to 180°C (fan-assisted if possible). Grease or oil a 20 cm round or loaf pan.
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 fine puree (or mash with a fork for more texture).
In a large bowl, beat the eggs and sugar until the mixture lightens. Add the yogurt, clementine puree, zest, then almond flour, flour, baking powder, and finally the melted butter. Mix until you get a homogeneous 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 blade; it should come out clean.
Let it cool for 10 minutes in the pan, then unmold onto a wire rack. Enjoy still warm or cold, with tea or coffee ☕. A real ray of winter sunshine!
🌱 Tips for an unfailable clementine cake
- 🍊 For an intense flavor, use the whole clementine (without seeds), including the thin skin — that's the secret to its moistness and taste!
- 🥗 Want an even more melt-in-your-mouth cake? Add 1 spoon of mascarpone or ricotta to the batter.
- 🔥 For a shiny crust, drizzle it with a clementine syrup (heated juice + sugar) as soon as it comes out of the oven.
- 🌾 Replace part of the flour with hazelnut flour or spelt flour for a gourmet twist.
- 🤩 Decorate with candied clementine slices or some flaked almonds before baking.
- ⏳ It keeps easily for 3 days, under a cake dome, and remains moist. Perfect for snacks or breakfast!
- 🌍 This cake showcases Corsican clementines, known for their sweetness and unique aroma.
❓ FAQ – Moist and Easy Clementine Cake
🍊 Can you use the whole clementine in the cake?
Yes! That's the magic of this recipe: the thin skin of the Corsican clementine gives it an incredible aroma and moistness. Make sure to remove the seeds and opt for organic or untreated fruits.
🥄 How to make the cake even more fragrant?
Add a little lemon zest, a touch of orange blossom water, or a pinch of cinnamon! You can also drizzle the cake with clementine syrup when 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 day before for a sunny wake-up ☀️.
🥗 Which clementine to choose?
Corsican PGI clementines are ideal: juicy, fragrant, and untreated after harvesting. Discover their history here!
Discover the 5kg Corsican clementine private sale or order a box of clementines directly. Want to know everything about the fruit? All the secrets of the clementine on our blog.
Origin: Corsican PGI clementine
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