Clementine Cake
Prep time
Cook time
Total time
A simple tea cake made with whole, pureed clementines and just a few ingredients.
Serves: 10-12 slices
  • 3-4 large clementines (about 375 grams in total)
  • 6 eggs
  • 1 cup + 2 tablespoons (225 grams) granulated sugar
  • ½ teaspoon almond or vanilla extract
  • 2 cups (255 grams) all-purpose flour
  • 1 heaping teaspoon baking powder
  • powdered sugar, for sprinkling (optional)
  1. Place the clementines in a pot of cold cover (enough water to completely cover the fruit), bring to a boil and then simmer for 2 hours. Drain the clementines, cut them in half, and remove any seeds (if there are any at all, mine had just a few). Quarter the clementines, then place in a blender or food processor and puree until smooth (you can also feel free to finely chop the fruit by hand, but you will have a coarser cake).
  2. Preheat your oven to 375 degrees F. Generously butter a 10-inch springform pan (and/or line with parchment, if you like - I didn't).
  3. Beat your eggs together, then add in the sugar and almond extract. Whisk together your flour and baking powder, then add in ⅓ of the flour mixture to the batter, followed by half of the pureed clementines, then ⅓ of the flour, the rest of the clementines, then finally, the rest of the flour mixture. Mix until just moistened.
  4. Pour the batter into your prepared pan, and bake for 30-40 minutes, until just golden on top. Remove from the oven and cook on a wire rack until cool to the touch, then remove from the springform pan and sprinkle with powdered sugar, if desired.
Recipe by The Crepes of Wrath at