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Clementine cake

Name: Clementine cake
Prep time: 19 min
Cook time: 48 min
Total time: 1 h 7 min
Yield: 1 cake
Cuisine: French
Ingredients: 200 g clementines; 1 tablespoon water; 4 eggs; 100 g butter; 190 g caster sugar; 10 g vanilla sugar; 200 g flour; 5 g baking powder; 3 pinches fine (or table) salt

This easy-to-make clementine cake is an end-of-year delight for the clementine season.

It's a cake with a double clementine flavor: the whole fruit in the dough on the one hand, and a syrup made with their juice to punctuate it after baking on the other.

20 K 4/5 (1 reviews)

1 hour 7 min. difficulté

Easy

3.60 €

1 cake

9 Ingredients

Last modified on: August 28^th 2025

For 1 cake, you will need:

1 200 g clementines
2 1 tablespoon water
3 4 eggs
4 100 g butter
5 190 g caster sugar
6 10 g vanilla sugar
7 200 g flour
8 5 g baking powder
9 3 pinches fine (or table) salt
Total weight: 920 grams

Times for this recipe

Preparation: 20 min.

Cooking: 50 min.

All in all: 1 hour 7 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 2 min.

Clementines

Wash, then cut off and discard the ends (top and bottom) of 200 g clementines.

If possible, choose organic clementines, as both fruit and rind are used, and Corsican clementines for their extraordinary taste.

Stage 2 - 2 min.

Put them in a bowl with 1 tablespoon water, film or cover...

Stage 3 - 3 min.

...and place in a microwave oven on maximum power, 3 times 1 minute, with a 1-minute pause in between.

The clementines will cook, become very soft, and give off a little juice, which should be stored for future use.

Stage 4 - 3 min.

The cake dough

Preheat oven to 180°C (360°F).

Pour 4 eggs and the melted 100 g butter into a blender, then add the cooked clementines (set the juice aside).

Blend until smooth.

Stage 5 - 2 min.

While the mixer is running, gently pour in 190 g caster sugar and 10 g vanilla sugar.

Stage 6

Blend until smooth.

Stage 7 - 3 min.

Pour the contents of the mixer into a bowl, then add 200 g flour, 5 g baking powder, 3 pinches fine (or table) salt and whisk thoroughly.

Note: Don't add the flour directly to the mixer, as the dough will be too thick.

Stage 8 - 2 min.

Pour the batter into a buttered cake tin.

Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.

Stage 9 - 45 min.

Bake for around 45 minutes at 180°C (360°F), checking after 40 minutes.

Stage 10 - 3 min.

The clementine syrup

In the meantime, weigh out the clementine juice obtained during cooking, reheat in the microwave, add the same weight of caster sugar, and mix well.

Stage 11 - 2 min.

Brush the cake with the clementine syrup as it comes out of the oven and into the tin.

Stage 12

Leave to cool before unmolding and serving.

Remarks

You can also use other citrus fruits, such as lemons, oranges, grapefruit, kumquats or others.

If you don't feel like punching the cake with the syrup, add the juice with the clementines to the mixer in step 4.

Keeping: 2 or 3 days in the fridge, protected by cling film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	410 RDI=40 %	110 RDI=20 %	2,610 RDI=130 %	10,940 RDI: 130 %
Per 100 g	4 RDI=2 %	40 RDI=4 %	10 RDI=2 %	280 RDI=10 %	1,190 RDI: 10 %