Sprinkle sesame seeds onto the top of the cake and cake until a cake tester comes out clean. Give them a quick blitz and then puree until smooth.Īdd the clementine puree into the rest of the wet ingredients and then fold in the dry ingredients. Ingredients in Clementine Olive Oil Cake:įirst step: Add the clementines to your blender or the bowl of your food processor. It melts in your mouth and left everyone raving. The cake is still not too sweet and just has the best texture of any cake I made. Now I should note that the recipe I adapted this from didn’t include the syrup or whipped cream but for me they are both a must. The olive oil keeps the cake super moist with a really subtle and delicate flavor.Ī simple orange syrup is brushed over the cake as it cools, and then mixed into some fresh whipped cream which is dolloped on top. Using the whole fruit utilizes the clementine juice and clementine zest, giving the cake mixture so much bright citrus flavor without being over-powering. Using the entire fruit gives this cake the best texture and flavor. Whole clementines are pureed (skin and all!) and mixed into the simple cake batter along with olive oil, and topped with crunchy sesame seeds. I had been searching for clementine recipes with a huge bag on my counter and discovering this recipe was just the thing to get me out of the winter doldrums. It’s citrus season and this is a super moist cake, full of bright citrus flavor and is easy to boot! Seasonal clementines are blended with olive oil to create a moist and flavorful cake!Įver come across a recipe that is so wonderful you make this 3x in one week? This Clementine Cake is the best way to brighten a gloomy day. Tiny oranges, however, you'll have to keep from disappearing before Halloween rolls around.Clementine Olive Oil Cake is a quick and easy recipe and eating it is a great way to brighten up a gloomy winter day. We'd all love to say that freshly carved pumpkin becomes freshly baked pie but I'll be the first to admit that mine usually end up moldy and double-bagged in the trash bin. Cost comes into play too: if you figure an average pumpkin will run you $6 - $10 at the grocery store, you can spend the same amount and get a case or two of citrus at about the same price - plus you'll actually eat the citrus. The more citrus you can get your hands on the better. Note: In order to make up for the lack of a real pumpkin we're going for scale here. Colors are at your discretion, but black is basically all that is really needed. "Carving" tools: Basically we are talking Sharpies here. If you're working on the 'small is cute' principle, you can even up the ante with kumquats. If you want something with a bit more heft to it, a regular sized sweet orange or tangelo might work, but as these have a tendency to roll around it would be best to keep them in a bowl. These closely approximate a pumpkin in shape, though not in size. For this instructable we chose to go with the humble mikan, but really any smallish, oblate, orange citrus will do: satsuma, clementine, tangerine, mandarin or other diminutive orange. Choosing a pumpkin substitute: This part is entirely dependent on your personal preferences and what's available and in-season at your local market.
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