This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Clementine cake
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.
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.
16 K 4/5 (1 reviews)
1 hour 7 min.
Easy
3 cakes
9 IngredientsLast modified on: August 28th 2025
For 3 cakes, you will need:
- 1
600 g clementines - 2
3 tablespoons water - 3
12 eggs - 4
300 g butter - 5
570 g caster sugar - 6
30 g vanilla sugar - 7
600 g flour - 8
15 g baking powder - 9
9 pinches fine (or table) salt - Total weight: 2,760 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 50 min.
All in all: 1 hour 7 min.
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 600 g clementines.
If possible, choose organic clementines, as both fruit and rind are used, and Corsican clementines for their extraordinary taste.
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.
The clementines will cook, become very soft, and give off a little juice, which should be stored for future use.
Stage 4 - 3 min.
Stage 5 - 2 min.
While the mixer is running, gently pour in 570 g caster sugar and 30 g vanilla sugar.
Stage 6
Blend until smooth.
Stage 7 - 3 min.
Pour the contents of the mixer into a bowl, then add 600 g flour, 15 g baking powder, 9 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.
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.
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.
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.
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 | 140 RDI=50 % | 1,220 RDI=120 % | 320 RDI=50 % | 7,840 RDI=390 % | 32,830 RDI: 390 % |
| Per 100 g | 4 RDI=2 % | 40 RDI=4 % | 10 RDI=2 % | 280 RDI=10 % | 1,190 RDI: 10 % |
| Per cake | 50 RDI=20 % | 410 RDI=40 % | 110 RDI=20 % | 2,610 RDI=130 % | 10,940 RDI: 130 % |
How much will it cost?
- For 3 cakes : 10.70 €
- Per cake : 3.60 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Clementines
Like these other recipes: Corsican tarts, Clementine Creamy, Little vanilla, clementine and chestnut verrines, Citrus crunch, Clementine sorbet, ... See them all 8
Flour
Like these other recipes: Chocolate almond cookies, Bonnevaux apple tart, Carbonnade, Strawberry and rhubarb crumble, Coconut sweetcrust pastry, ... See them all 204
Caster sugar
Like these other recipes: Caramelized apple rice pudding, Real custard sauce (crème anglaise), Frozen cottage cheese with strawberries, Santiago Cake, Sautéed pears with custard and orange syrup , ... See them all 361
Butter
Like these other recipes: Maple syrup cream sugar, Spinach Croque-monsieur , Gnocchi alla romana, Plum and hazelnut crumble, Passion fruit jellies, ... See them all 476
Other recipes you may also like
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things. January 8th 2025535 K 14.5 2 hours 50 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015399 K3.3 55 min.
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower. October 17th 2018276 K4.5 1 hour 1 min.
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona. October 13th 2010209 K 14.6 1 hour 50 min.
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here. September 12th 2018132 K4.2 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.