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Home » Recipes » Baking Recipes » Old-Fashioned Clementine Cake

Old-Fashioned Clementine Cake

December 19, 2019 by Alida Ryder 13 Comments

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This syrup-soaked clementine cake is an easy, one-bowl recipe that is just the perfect way to use clementines when they’re in season.

It’s the kind of cake that is fantastic to have on your counter during the festive season to serve with a cup of coffee to guests. The clementine syrup soaks into the cake making this cake completely irresistible.

Clementine cake

How to make clementine cake

  1. Dry ingredients: Sift the flour, baking powder, salt and caster sugar into a large mixing bowl.
  2. Wet ingredients: Add the yogurt, eggs, vanilla extract, canola oil and clementine zest and mix until just combined. The yogurt and oil guarantee an incredibly soft, moist cake once baked.
  3. Bake: Pour the batter into a lined loaf pan then place in a preheated oven and bake for 25-30 minutes or until a skewers inserted comes out clean.
  4. Syrup: Combine the clementine juice, sugar and lemon juice in a small saucepan and bring to a simmer. Cook until the syrup is the same consistency as maple syrup. Pour the syrup over the cake as it comes out of the oven. Allow the cake to cool completely before slicing and serving.

Freezing and making ahead

  1. Freezing: The baked and cooled cake can be frozen for up to 3 months. Wrap well with plastic wrap and foil and place in the freezer. Thaw completely before serving.
  2. Make ahead: This cake will last for 3-4 days if kept covered at room temperature. Because this cake is not made with butter, you can keep it in the fridge as well and it won’t firm up.

Clementine cake

Easy cake recipes

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  2. Easy dulce de leche chocolate cake
  3. Toasted coconut cupcakes
  4. Pumpkin sheet cake with Chantilly cream
Clementine cake

Clementine cake

This syrup-soaked clementine cake is an easy, one-bowl recipe that is just the perfect way to use clementines when they're in season.
4.28 from 11 votes
Print Pin Rate
Course: Baking, Cake
Cuisine: American
Keyword: Clementine cake, Clementine cake recipe, easy cake recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 304kcal
Author: Alida Ryder

Ingredients

  • 2 cups flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • 1 cup caster sugar
  • 1 cup plain yogurt
  • 3 extra-large eggs
  • ½ cup canola oil
  • ½ tsp vanilla extract
  • zest of 1 clementine

For the syrup

  • 1 cup clementine juice
  • ½ cup sugar
  • 1 tbsp lemon juice

Instructions

  • Preheat the oven to 180°C/350°F. Grease and line a standard loaf pan with parchment paper.
  • Sift all the dry ingredients into a large mixing bowl.
  • Add the wet ingredients and mix until just combined.
  • Pour the batter into the prepared loaf pan and place in the oven.
  • Allow to bake for 25-30 minutes or until a skewers inserted comes out clean.
  • While the cake is baking, combine the syrup ingredients in a small saucepan and bring to a simmer. Cook until the syrup is the consistency of maple syrup.
  • When the cake comes out of the oven, pour the syrup over and allow to cool completely.
  • Slice and serve.

Nutrition

Calories: 304kcal | Carbohydrates: 43g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 225mg | Potassium: 137mg | Fiber: 3g | Sugar: 28g | Vitamin A: 138IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 1mg
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Filed Under: Baking Recipes, Cakes Tagged With: baked goods, Cake, clemengold, clementine, clementine cake, mandarin, naartjie, naartjie cake, old fashioned clementine cake

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Reader Interactions

Comments

  1. Gail

    June 4, 2017 at 10:33 PM

    Could this be doublec and baked in a bundt pan? Thank you.

    Reply
    • Alida Ryder

      June 5, 2017 at 2:25 PM

      Absolutely. You’ll just have to adjust the baking time.

      Reply
    • Monika

      May 30, 2020 at 9:20 AM

      Last week I’ve “accidentally”came across your recipe after I’ve wanted to make a lemon drizzle and realised I didn’t have any lemons, only clementines! (Didn’t want to make a classic lemon drizzle and substitute with clementines. )The only changes I’ve made to your recipe was 1) added zest of 3 clementines as part of the ingredients 2) didn’t add any lemon to the syrup. This cake is an absolute winner! I’m baking another one today.

      Reply
      • Alida Ryder

        June 1, 2020 at 4:36 PM

        Wonderful, thanks so much for your comment Monika.

        Reply
  2. Carmelle Simone

    July 27, 2013 at 3:00 PM

    Salivating!

    Reply
  3. Priyanka

    July 20, 2011 at 7:41 PM

    Having a huge craving for the cakes……

    Reply
  4. Annette

    July 20, 2011 at 11:53 AM

    Lyk fantasties! Ek wil net weet watter botter/margarien gebruik jy vir jou gebak?
    Dankie dat jy die lewe vir ons gewone kokke makliker maak.

    Reply
  5. PinkPOlkaDot

    July 19, 2011 at 1:38 PM

    Dit lyk en klink heerlik!!!

    Reply
    • Ally_R

      July 19, 2011 at 3:31 PM

      Pink: Thanks! 🙂

      Reply
  6. Ilse van der Merwe

    July 19, 2011 at 9:41 AM

    I’ve been craving cake since yesterday! Now I’ll have to make a plan. Looks fantastic Alida!

    Reply
    • Ally_R

      July 19, 2011 at 3:30 PM

      Ilse : You Have to always give into your cake cravings, it’s the healthy thing to do! 🙂

      Reply
  7. Ally_R

    July 19, 2011 at 9:24 AM

    Sam, If you were closer I would bring you a slice! 🙂

    Reply
  8. Sam Woulidge

    July 19, 2011 at 9:22 AM

    Looks divine! Am loving clementines – even made my own marmelade the other day – but this surpasses (by far) anything I’ve attempted. Shoeg, ek’s nou baie lus daarvoor. x

    Reply

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