Clementine Winter Cake
Clementines are one of my favorite citrus to enjoy during the colder months. it is an amazing fruit to bake with as they offer so much flavor! I have many different recipes with Clementines which you can enjoy HERE!
I have to warn you… This cake is like a GIANT MADELEINE, and you might not want to share it (That’s okay with me)
I always enjoy baking Sandra (@encoreungateau) recipe, because it is so well balanced! Of course you will find Sandra’s recipe right HERE.
As usual, you will find the Step-by-Step Video below the recipe.
Enjoy & Bon Appétit!
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Clementine Winter Cake
This Clementine Cake is like a "Giant Madeleine": Fluffy and so flavorful! It is the perfect cake to have when citrus is in Season!
Equipment
Ingredients
CLEMENTINE LOAF BATTER
- 4 1/5 tbsp (65 g) butter (Melted)
- 2 clementines (Zest and Juice)
- 1/2 cup (100 g) sugar
- 3 eggs
- 0.40 cup (95 g) heavy whipping cream
- 1 1/2 cups (190 g) flour
- 3/4 tsp (4 g) baking powder
- 1/16 tsp (0.38 g) salt
CLEMENTINE GLAZE
- 1 1/5 cups (240 g) confectioner sugar
- 3 tbsp (45 g) clementine juice (About 2-3 Clementines)
- 1 tbsp clementine zest
Instructions
CLEMENTINE LOAF
- In a mixing bowl, add the sugar. Grate your clementine zest directly into the bowl. Give it a little stir and set aside. This will allow the citrus to set.
- In a smaller bowl, collect the clementine juice separately (max. 1/3 cup). Set aside.
- Preheat oven to 310F/150C.
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- Add the eggs to your sugar preparation. Beat on a Medium high speed until lighter in color and double in size. (About 3 minutes).
- Stir in the heavy whipping cream and clementine juice. Carefully fold in the flour, baking powder and salt. Then, add the cooled melted butter. Mix until combined.
- Place your Large Loaf Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Bake for 60 minutes at 310F/150C. (Every oven heats differently, monitor your cake from 50min). It is ready when the toothpick inserted comes out clean.
- Once your Clementine winter cake is out of the oven, let it cool down for about 10min. Then, Unmold and pour your clementine glaze topped with clementine zest. Serve and enjoy! Bon appétit!
CLEMENTINE GLAZE
- In a small bowl, whisk the confectioner sugar and clementine juice until you have reached the desired consistency.
YouTube Video
Photos
Nutrition
Calories: 266kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 112mg | Potassium: 81mg | Fiber: 1g | Sugar: 26g | Vitamin A: 369IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
do you have to bake it in that special pan?
Hi Lynn, this cake is really delicious, perfect to enjoy the citruses this season. To answer your question: No, you do not need to bake it in a bon COOK pan. I have been using it for over a decade because I did not want to line and prep the molds like I used to. And I simply get a more even baking when I use it. I hope I was able to answer your question and I look forward to see your creations. If you’d like to check out the molds, I am leaving a link here for you (https://sellershop.boncook.com/bakingwithnessa) Wishing you a very Happy New Year! ~Nessa