Ever come across a recipe that is so wonderful you make this 3x in one week? 

That is this recipe folks. It’s simple, it’s easy, and it’s SO SO delicious. If you have never trusted me before now is the time to start trusting me. 

This bright and fresh cake is the perfect thing to get you out of the winter doldrums if you, like me, are just over it.

Whole clementines are pureed (skin and all!) and mixed into the simple cake batter along with olive oil, and topped with crunchy sesame seeds.

A simple orange syrup is brushed over the cake as it cools, and then mixed into some fresh whipped cream which is dolloped on top. 

Now I should note that the recipe I adapted this from didn’t include the syrup or whipped cream but for me they are both a must. The cake is still not too sweet and just has the best texture of any cake I made. It melts in your mouth and left everyone raving.

Questions:

1- I don’t have any olive oil- can I sub something else?

Yes! I made this once with 1/2 olive oil 1/2 avocado oil and it was great. I think any other vegetable oil would work well.

2- I don’t have a kitchen scale- how do I figure out how many clementines to use?

I included the weight because it’s the only way to ensure consistency since all clementines or mandarins will be slightly different in size. BUT when in doubt- I’d use 5 assuming they are normal-sized. 

3- I don’t have clementines but have a naval orange/tangelo/etc. Can I use that?

Yep! I’d just try to weigh it to make sure it’s around 320grams so the recipe isn’t thrown off.

4- Are the sesame seeds necessary?

I think they add a nice crunch and flavor, but I have made it both ways and I’d say ultimately it’s great either way.

5- Do I need a blender or food processor for this cake?

Yes you do, the oranges are completely pulverized whole!

So, to recap- trust me, make this easy and delicious cake, and thank me later!

Clementime Olive Oil Cake

Yield: 1 8/9 inch cake

Print

Ingredients

• 5 whole clementines equalling 320g
• 2 large eggs
• 1 cup sugar (200 g)
• 1/2 cup plus 1 tablespoon extra virgin olive oil (130 g)
• 2 cups plus 1 tablespoon all purpose flour (290g)
• 1 tablespoon baking powder
• 1/2 tsp salt
• 1 tablespoon sesame seeds (optional)
• For the topping:
• 1/2 cup orange juice (115 g)
• 1/4 cup sugar (50g )
• 1 cup heavy whipping cream (238 g)

Instructions

Preheat oven to 350F. Grease or spray an 8 or 9 inch cake or springform pan

In the bowl of a blender or food processor, add the clementines and process until they are a smooth pulp.

Pour into a large bowl and whisk in the eggs, sugar, and oil.

Sprinkle the flour, baking powder, and salt on top of the wet ingredients. Whisk them together gently and then combine with the rest of the batter. Don't overmix, just combining until no streaks or flour bits.

Pour batter into the cake pan- sprinkle with sesame seeds if using.

Bake for 35-45 minutes, until a cake tester inserted into the center comes out clean. (Bake time will be longer if using 8 inch pan vs. 9 inch.)

!While cake is baking make the syrup:

In a small saucepan combine the orange juice and sugar. Stir until the sugar has dissolved it has reduced down a bit.

!To finish:

While cake is cooling, prick the top with a fork. Generously brush it with about half of the syrup.

Beat the whipped cream to medium peaks, add the rest of the syrup (no more than 1 tablespoon,) then continue to whip until a bit more firm.

Turn cooled cake out of pan and top with whipped cream. Enjoy room temperature or even cold! Lasts in the fridge for up to a week. (But trust me it won't!)

Notes

Recipe adapted from Zingerman's Bakehouse

*If you don't have clementines, other types of oranges will work- but keep the weight at 320g.

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