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Whole Clementine Cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
200 minutes
Delicious clementine cake made with whole fruits for maximum flavor. Easy batter made in a food processor for convenience.
Ingredients:
  • For the cake
  • Nonstick cooking spray, for greasing the pan
  • 4 clementines, unpeeled and quartered (9 1/2 ounces)
  • 3/4 cup vegetable oil
  • 1/2 cup whole milk
  • 1 1/2 cups (349g) sugar
  • 4 large eggs
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (325g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • For the whipped cream
  • 1/2 cup heavy cream, cold
  • 1/4 cup sugar
  • 1/4 teaspoon almond extract
  • Pinch kosher salt
  • Zest from 1 clementine (about 1/4 teaspoon)
  • 1 tablespoon almonds, roasted, salted, and chopped
Instructions:
  • Preheat the oven to 350°F and effortlessly coat a 9-inch round cake pan with nonstick cooking spray, then set it aside.
  • Make a smooth clementine puree: Combine clementines, oil, and milk in a food processor with a blade attachment. Blend until smooth with a slight zest texture, resembling zest from a rasp grater. Ensure to use a food processor no smaller than 9 cups to prevent overflow.
  • Incorporate the rest of the wet ingredients: Add the sugar and blend until mixed. Follow with the eggs, almond extract, and vanilla extract, pulsing 5 to 6 times until just combined.
  • Combine the flour, baking powder, and salt in the bowl and pulse until just mixed, using a rubber spatula to scrape the sides if necessary.
  • To bake the cake, carefully transfer the batter into the pan, gently tap it on the counter to release air bubbles. Bake for 55 minutes to 1 hour, or until the cake's edges are golden brown, slightly pulled away, and a toothpick inserted in the center comes out with a few moist crumbs.
  • To cool the cake, gently invert it onto a wire rack and let it cool completely for about 2 hours. Then, flip the cake onto a serving platter right side-up.
  • Prepare the whipped cream: In a medium bowl, whisk together heavy cream, sugar, almond extract, and salt. Use an electric hand mixer on medium speed until the mixture is fluffy with medium-stiff peaks, about 2 to 3 minutes. Aim for a soft and shape-holding consistency where the peaks curl over when the beater is lifted. Serve immediately.
  • To decorate the cake: Once the cake has cooled completely, spoon the whipped cream onto the center and use the back of a spoon to spread it over the top, creating swirls with a 1-inch border. Sprinkle with clementine zest and almonds. Store the cake uncovered at room temperature for up to 3 days. For longer storage, brush the top with simple syrup, wrap tightly in plastic wrap and foil, and refrigerate for up to 1 week. If you enjoyed the recipe, please leave a review below!

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