We are loving clementines in our house. They are so good. So easy to peel. And so easy to eat. Yum yum. Lovin’ them.
I have been seeing a few clementine cake recipes on different blogs. Mine is based on the Lemon Loaf Cake from Baking with Julia. I made the Lemon Loaf Cake two years ago when I first started blogging. Back then, I did not appreciate the cake when I first ate it. It was only after it had been in the freezer for a few months that the flavors intensified and the cake was worthy of being published in Baking with Julia.
This time, with the clementines, I waited one day before serving it to my quilting friends. It received wonderful reviews. I loved it too! This is really worth the time and effort (which honestly is not much). I can only imagine how wonderful it would be if it had sat a little longer, perhaps in the freezer.
I started by washing and then zesting 6 clementines. I added the zest to the sugar and then rubbed the ingredients between my fingers it until they were fragrant. Then I creamed the butter with the sugar/zest. The rest of the recipe is pretty easy to follow. I sprayed my loaf pan with Baker’s Joy, instead of butter and flour. And my cake cooked for 55 minutes until my knife came out clean.
After letting the cake cool for 10 minutes, I used a knife to puncture the surface about 8 times so that when I poured the clementine syrup over top it would soak into the cake. Next I sprinkled sparkling sugar all over the top. It stuck because of the syrup.
When the cake cooled, I wrapped it in plastic wrap and allowed it to sit for a day. A few hours before I was going to serve the cake, I spooned the clementine glaze over the top of the cake and let it sit until it set.
This was a delicious pound cake. Highly worth it. Enjoy!
Clementine Pound Cake (adapted from Baking With Julia, Contributing Editor: Norman Love)
Makes 12-15 servings
4 large eggs, at room temperature
1 1/3 cups sugar
Pinch of salt
Grated zest of 6 clementines (washed)
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 cup heavy cream, at room temperature
5 1/2 tablespoons unsalted butter, melted and cooled to room temperature
1. Position a rack in the center of the oven and preheat the oven to 350F. Butter a 9- by 5- inch loaf pan and dust with flour, shaking out the excess (or use a baking spray with flour).
2. Working in a large bowl, whisk together the eggs, sugar with zest, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken.
3. Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly – there’s no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.
4. Pour and scrape the batter into the prepared pan – it will level itself – and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding.
5. Use a dinner knife to puncture 8 holes into the cake. Pour the clementine syrup over the cake. Add sparkling sugar for decoration. Once cooled, the cake should be wrapped tightly in plastic wrap. Before serving, mix up the Clementine Glaze and spoon it onto the cake.
6. The cake will keep at room temperature for 3 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature.
1/3 cup fresh squeezed clementine juice, strained
1/3 cup sugar
Add the juice to the sugar, mix, and then microwave for 30 seconds to melt sugar.
1 cup powdered sugar
Juice of 1 clementine, strained
Mix the two together until you have the desired consistency. Spoon over the cake.