Clementine Cake Recipe
Soft, fragrant, and beautifully sun-kissed, this Clementine Cake is the kind of bake that feels made for slow afternoons and shared moments. Perfectly suited to afternoon tea, it offers a delicate balance of sweetness and gentle citrus brightness that pairs effortlessly with a pot of tea or a creamy cappuccino. Made with whole clementines, this cake captures the fruit’s natural aroma and depth, resulting in an unmistakably fresh flavor that lingers with every bite.
What makes this cake especially charming is its simplicity. With minimal ingredients and an almost rustic method, it’s the sort of recipe that feels comforting rather than complicated. The clementines are simmered until tender, then blended into the batter, giving the cake its signature texture and a subtle, bittersweet edge that sets it apart from other cakes.
Based on my baking experience, you should be able to can make this recipe with various citrus fruits such as orange, lemons, limes etc but do ensure that the weight is the same as the clementines.
The overall consistency of the cake is a little heavy but very nice, I am not a fan of chocolate chips in cakes, therefore I did not use them but if you like chocolate chips, I would recommend that you follow the actual recipe. As usual, I have adapted the one I made.
Ingredients for Clementine Cake Recipe
5 clementines
4 eggs (I used large)
100g sugar
100g melted butter
250g plain flour
10g baking powder
50g chocolate chips
100g 70% chocolate for coating
Oven pre-heated to 180C
Method for Making Clementine Cake Recipe
Put the whole clementines in a pan full of boiling water and cook for 10 minutes. Drain and leave to cool
Cut up the clementines (take off the pips if needed)
Put the clementines in the mixer, add the eggs and the sugar. Mix until you get a smooth batter. You can either use a liquidiser or a stick mixer.
Add the melted butter and mix again.
Add the flour and baking powder and mix again.
Add the chocolate chips (if you are using them) and gently incorporate them into the batter
Pour the batter into a well buttered and floured cake tin. In the recipe, they used a rectangular tin (like a bread tin).
Bake at 180C for around 45 minutes.
Melt the chocolate and pour over the cake or alternatively, you could use some icing made with some Grand Marnier or any orange liqueur
Recipe by : Brigitte Kershaw
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20 comments
This is such a lovely cake and I really love that you made yours in a Bundt tin as it looks much prettier. I like to add a little chocolate over mine or put a layer of chocolate ganache as that works well.
I bet that would equally taste amazing
The cake looks amazing…It is so simple to make, I can’t wait to bake it. Thank you so much for the wonderful recipe, love it.
You are so welcome Karen
Holy. Cow. This looks so good! This is the first thing I’m making this year when they come into season!
Thank you for your kind words Beth
Yum! This looks like such a tasty cake! It sounds perfect for a spring morning treat!
Absolutely, eating a slice of the cake makes you feel like Spring is here
This cake looks delicious! A slice of this with a cuppa would be perfect!
Yes it is perfect! And you have to make it
My gosh this afternoon tea cake looks super delicious. Got to try preparing it during my sister’s birthday.
Let us know if you do, I bet your sister would love the cake
I bet this tastes so fresh, I love a good fruity cake. Although I usually have lemon and not orange/ clementine, so I may need to have a look at this x
Nothing like using clementines when they are in season
I love how you used whole fruit to get that fresh citrus aroma. Boiling the clementines first is such a clever way to keep the texture interesting. I might skip the chocolate coating to let the fruit shine.
Absolutely and do as i did but just drizzling it with icing sugar
Who would have thought that it is so easy to make something as this cake. Definitely a must have for those occasions you need something quick and easy…
And super refreshing as we get ready for Spring time
This cake looks STUNNING! Thank you for sharing your recipe to make it.
You are so welcome and thank you