As we are approaching winter, I am looking to make cakes with fruits that are in season in the winter time. Clementines are in season from November to February, so I got the idea of making a clementine cake. I had never made a cake with clementines before, and I was happily surprised to find that it is quite delicious! I have a recipe that is easy to follow, and makes for a light and moist clementine cake! Yum! Enjoy!
The recipe I am using is from one of my favorite French cookbooks, Simplissime desserts, by Jean-François Mallet. The recipe uses clementines, but you could make the same cake with mandarins.
A French Clementine Cake
Preheat oven to 350 degrees Fahrenheit.
Mix the softened butter with the juice and zest of 4 clementines. Add the powdered sugar, the flour and the baking powder. Mix using a wooden spoon. Add the eggs, one by one, while still mixing.
Slice 3 clementines and place the slices in a buttered cake pan.
Note: Mallet does not specify if the peel of the clementines should be removed or not. I chose to remove it, which was easy to do after the slicing.
Pour the butter-juice-flour-powder mix on top of the slices of clementines. Bake in oven for about 40–45 minutes.
Once the cake is baked, take it out of the cake pan and flip it over, so that the side with the clementine slices becomes the top layer of the cake. Sprinkle with powdered sugar. Enjoy it warm/lukewarm.
Jean-François Mallet’s recipe calls for 1 little pack of French baking powder, which is 11g of French baking powder. However, because I find US baking powder stronger than French baking powder, I only used 5g of US baking powder. If you use French baking powder however, you should use 1 small pack of it.
You can buy little packs of French baking powder here, if you are interested in trying it out: