RECIPE: Clementine Cake

This recipe is adapted from Smitten Kitchen. 

WORDS & IMAGES: Nicole Stanton

I made this cake with my little sister at Christmas time, and we found it is just as much a joy to make as it is a joy to eat. The clementines will fill your home with sweet-winter-citrus smells. I recommend making this cake 2 days before you consume it. The juices of the clementine soak more deeply into the cake as time passes. Simply store in a cake saver, and wait to sprinkle the lavender or rose sugar till right before serving.

The baking time seems to be a little all over the place depending on your oven’s temperature. My oven runs cold, and therefore this cake took about an hour. Check the cake every 10 minutes after 30 minutes have passed, until a skewer comes out clean. Cover with foil if it starts browning on the top.

I’d also love to try this with honey, instead of sugar, and maybe a combination of lemons and clementines. Let us know in the comment section how any experiments turn out!

6 clementines

6 eggs
1  1/4 cups sugar
2 1/3 cups ground raw almonds
1 tablespoon baking powder

Lavender or rose sugar (found at specialty food stores)


1. Cover the clementines with cold water in a large pot. Boil clementines for 2 to 3 hours.
2. Drain water, and when clementines are cool, chop away! Remove seeds as you finely chop the skins and flesh of the clementines. This is a juicy process!
3. Preheat the oven to 400 degrees Fahrenheit.
 Butter and line an 8-inch spring form pan with parchment paper. Watch this video if you need help with the parchment part…can be a pain in the butt!
5. In a mixer fitted with paddle attachment, beat eggs, sugar, almonds, and baking powder till well combined. Add clementines and mix well.
6. Pour into prepared pan, and bake according to instructions above.
7. When cake is completely cooled – I mean COLD – remove from springform pan. I left mine in the pan till right before serving.
8. Dust with lavender or rose sugar before serving.


Kate WeinerComment