Clementine Cake

Clementine Cake

Beautifully soft and fluffy cake bursting with the sweet citrus  deliciousness of clementines with a lush vanilla mascarpone buttercream to compliment the citrusy notes.

 

Hubbie brought home a large box of these beautiful clementines and I really wanted to make something that captured their beautiful sweet citrus flavour and aroma. Having once seen a dessert on TV being made with boiled clementines I decided to make this cake with clementines that have been boiled with their skin and then pureed into a beautifully aromatic pulp. The skin is full of such citrusy oils and flavour and I really wanted to somehow transfer this into the cake. The addition of the clementine pulp made this cake insanely soft and just bursting with flavour.

 

I wanted there to be no mistake of what the flavour of this beautiful cake was so to enhance the delicious clementine flavour this cake is also drizzled in a sweet citrusy clementine syrup soon after coming out of the oven. Not only does this enhance the flavour but adds even more softness to this insanely moist cake.

 

 

Perfect just like this with a cup of tea for a glorious afternoon treat, but as I was making this cake for a special occasion I decided to add a touch of luxury with a decadently lush vanilla mascarpone buttercream which adds a touch of creamy yumminess and further enhances the delicious clementine citrusy notes. There is no mistaking when you bite into this beauty, it’s a true celebration of clementines.

Clementine Cake

June 1, 2019
: 8 - 10
: 40 min
: 2 hr 10 min

Beautifully soft and fluffy cake bursting with the sweet citrus deliciousness of clementines with a lush vanilla mascarpone buttercream to compliment the citrusy notes.

By:

Ingredients
  • 4-5 clementines
  • 4 large eggs
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (250ml) buttermilk
  • 1 tsp vanilla paste
  • 1 cup (250ml) vegetable oil
  • 3 cups (385g) plain flour
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt
  • Clementine Syrup:
  • 1 cup (250ml) water
  • 1 cup (200g) granulated sugar
  • 2 clementines juiced and their peel
  • Vanilla Mascarpone Buttercream:
  • 3 cups (375g) icing sugar
  • ½ cup (115g) unsalted butter, at room temperature
  • 2 tsp vanilla paste
  • 1 cup (250g) mascarpone
Directions
  • Step 1 Add the clementines to a deep pan. Fill the pan with enough water to completely immerse the clementines. Bring to boil. Reduce heat so that the water is at simmer and leave the clementines to boil for 40 minutes – 1 hour, until the feel soft and juicy.
  • Step 2 In the meantime make the syrup. Bring the sugar and water to boil.
  • Step 3 Add the clementine juice and peel. Reduce the heat so that the mixture is at a gentle boil and allow mixture to reduce for approximately 30 minutes, or until it has reduced by half.
  • Step 4 Allow to cool and then remove the clementine peels. Set aside.
  • Step 5 Preheat the oven at 175°C (350°F). Line 2 9-inch cake tins with baking paper and set aside.
  • Step 6 Once the clementines have boiled, drain the water away and blitz the whole clementines (skin included) to a smooth puree. Set aside.
  • Step 7 Using a stand mixer or hand mixer, whisk the eggs and sugar till light and creamy.
  • Step 8 In a separate bowl combine the buttermilk, vanilla, oil and 1 cup (250ml) of the clementine puree. Mix until combined.
  • Step 9 In another separate bowl thoroughly mix the flour, baking powder, bicarbonate of soda and salt.
  • Step 10 Add half of the liquid mixture and half of the flour mixture to the beaten eggs and sugar. Mix till just combined.
  • Step 11 Add the remaining liquid and flour mixtures and mix till fully combined.
  • Step 12 Divide batter equally between the two prepared tins. Bake for 30 – 40 mins until toothpick inserted into the centre comes out clean.
  • Step 13 As soon as the cakes come out off the oven drizzle the clementine syrup on top and leave the cakes to cool completely.
  • Step 14 To make the buttercream combine all the ingredients and using a stand or hand mixer and beat until fluffy and light (approximately 6 – 10 minutes).
  • Step 15 Spread or pipe the buttercream between the two cakes and complete with another piping or spread of buttercream on top. If desired decorate with peeled whole clmentines.
  • Step 16 Enjoy x


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