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!
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!) Recipe adapted from Zingerman's Bakehouse *If you don't have clementines, other types of oranges will work- but keep the weight at 320g.
Clementime Olive Oil Cake
Ingredients
Instructions
Notes
Susan P says
3 of these in the past week? How do you stay so thin?
Susan P says
3 of these in the past week? How do you stay so thin? This looks delicious.
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Jan says
I’ve made the James Beard recipe of this, which uses almond meal/flour. Gluten free and yummy. His recipe is for oranges, but clementines sound delish.
Judith Kobernik says
All I can say is WOW! This cake is phenomenal. Followed the recipe to a tee and it exceeded all my expectations. The sesame seeds on the top are a must in my book. This cake came together so fast with little mess. I used the Clementines as suggested and weighed everything. This is a cake that would lovely to serve to company. I agree, you have to try it.
Joanne H Bruno says
These are some GORGEOUS photos. We always have clementines around to send Remy to school with (at least, at this time of year), and a few that are about to go bad at any time. Perfect use for them!
Sue says
Just made it- fantastic!
Raquel says
Delicious cake and easy to make.
Nancy says
Made this for a dinner party with close friends. Everyone raved about it and asked me to share the recipe. Such a simple easy cake to bake but so much flavor and really pretty to serve! Thanks for sharing.
Bec says
I love that you suggest subs! The color is amazing! And 3 in 1 week – it must be special – can’t wait!
Raquel says
On my second one this week… delicious and a hit with the kids and the adults. Thank you!
Melissa S says
This cake was so moist. I was hesitant when I heard olive oil cake but it tasted wonderful. I’ll be making this when the in laws come over!
Lisa says
I made this for Easter dessert. So sunshiny and springy! Not too sweet, either. This will go in my regular rotation!
Ella says
My husband and I aren’t eating our fruit like we would be if we were not working from home. During this pandemic we just keep looking for more comfort foods. So, here I was today thinking what can I do with this huge bag of clementines? I then found this FANTASTIC recipe. I looked at many before this one. Many called for boiling the whole clementines for hours, this did not. I was skeptical but went with as I have many, many more clementines to be used. Well it turned out to be wonderful. It is light, refreshing and just so flavorful. I am going to make two more tomorrow to give to some neighbors. Thanks you so much for the FANTASTIC recipe. I followed it exactly. I honestly felt that I was at a lovely restaurant having a really different and lovely dessert. Thanks again and I hope that everyone is safe and healthy during these difficult times!
Fiore says
Made this today! Lovely cake!!!
Yany says
I’d love to make this cake but I can’t eat eggs. Is there any other ingredient that I could replace it with? I’ve seen vegan people using apple sauce instead of eggs. Would that work?