A French Clementine Cake

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!

clementine cake

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.

Print Recipe
A French Clemen­tine Cake
clementine cake
Course Dessert
Prep Time 15 min­utes
Cook Time 40–45 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Course Dessert
Prep Time 15 min­utes
Cook Time 40–45 min­utes
Serv­ings
peo­ple
Ingre­di­ents
clementine cake
Instruc­tions
  1. Pre­heat oven to 350 degrees Fahren­heit.
  2. 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.
    mixture for clementine cake
  3. 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.
  4. Pour the but­ter-juice-flour-pow­der mix on top of the slices of clemen­tines. Bake in oven for about 40–45 min­utes.
    clementine cake before baking
  5. 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.
    clementine cake
Recipe Notes

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:

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Bon Appétit!

French Mom

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