Clementinecake Recipes

Steps:

• Wash and remove stems from clementines, cut into quarters, process clementines with sugar in food processor until smooth.
• Add butter, then eggs; process until smooth Add flour,baking powder, process until combined.
• Spoon into greased 8-cup bundt pan.
• Bake at 350 degrees approximately 50 minutes, until golden (depends on your oven). Cool on rack 10 minutes, then remove cake from pan and leave on the rack until cold.
• Icing:.
• Grate rind and squeeze juice from the clementine.
• Measure 2 tsp rind and 2 tblsp juice into a bowl, add butter, icing sugar and liqueur.
• Mix until icing is smooth.
• Drizzle the icing over the cooled cake.

Steps:

• Place whole, unpeeled clementines into a pot and cover with cold water.
• Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away).
• Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.
• Chop the Clementines in the processor finely.
• In a bowl, beat the eggs.
• Add the sugar, almonds, and baking powder to the eggs, mixing well.
• Add the chopped Clementines by hand and mix to combine.
• Pour batter into a greased and parchment lined 8-inch springform pan.
• Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
• Let cool in the pan on a wire rack overnight.
• VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so.
• OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze).

Steps:

• Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated.)
• Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.
• In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.
• Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Adjust the oven rack to the center of the oven. Grease two loaf pans with butter and dust with flour.
• Add the butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat until light and fluffy, stopping once or twice to scrap down the sides of the bowl with a rubber spatula, about 5 minutes. Add the eggs, one at a time, beating well after each addition; then add the clementine juice and zest and the vanilla.
• In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to get rid of any lumps. Add the flour to the mixer in two additions, alternating with the milk, and mixing until combined.
• Pour the batter into the prepared loaf pans. Bake for 1 hour 10 minutes, until golden and light. Let the cakes cool for 15 minutes before turning them out of the pans. Set the cakes right-side-up on a rack to cool.
• For the glaze: In a bowl, combine the confectioners' sugar and the clementine juice and zest. Whisk together until smooth. Apply the glaze to the cakes while they are still warm.

Steps:

• Preheat the oven to 350°F. Grease and flour a 9 1/2 x 13-inch casserole dish.
• In the bowl of a electric mixer fitted with the whisk attachment, combine the water, cake mix, egg whites, 1/2 cup of the clementine juice, the canola oil, and 1 teaspoon of the clementine zest. Beat on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes. Pour the batter into the prepared casserole dish. Place the sections from 2 clementines evenly across the top of the batter; gently press down into batter. Chop the remaining 2 clementines' sections and sprinkle over the batter. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove the cake from the pan and set it on a wire rack to cool completely.
• To make the frosting, in a small bowl, beat the butter until light and fluffy. Add the confectioners' sugar, remaining 1/2 teaspoon clementine zest, and 5 teaspoons of clementine juice, and beat with a wire whisk until combined. If the frosting is too thick to spread, thin it by adding more juice. Frost the cooled cake.
• In a small microwave-safe bowl, melt the chocolate chips and stir until smooth. Dip the clementine sections for the garnish halfway into the chocolate and allow the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set.
• To serve, cut the cake into slices and place one chocolate-dipped clementine section on each slice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
• Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup.
• Pour clementine juice into a large bowl. Add zest, cake mix, eggs, oil, orange extract, vanilla extract, salt, and red food coloring. Blend with an electric mixer until batter is smooth, about 2 minutes. Divide batter into greased cake pans and smooth the top.
• Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 24 to 29 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack, about 30 minutes more.
• Transfer cakes to a flat surface. Carefully trim the tops of the cakes with a sharp knife to level them; cut each layer in half horizontally. Transfer one cake layer to a serving plate and spread with 1/2 cup of the frosting; top with another cake layer and 1/2 cup of frosting. Scatter chopped clementine over the frosting. Stack and frost third and fourth cake layers. Arrange clementine wedges around the perimeter of the top layer.