Clementines will always remind me of my stepson Alex, as he and his Dad would sit together devouring a few of them after dinner or mid-afternoon on weekends. We made sure to keep a backup bag stored away, just in case.  In our neck of the woods, they are sold as cuties, a well-chosen name. This cake – made in the food processor – is supposed to be very easy.  Of course,  Sally + Cake = Drama.  But it  ended reasonably well, except for a burn on my right hand. Actually, two burns.  A sticky kitchen floor. And a major spill of orange extract.


(From Razzle Dazzle Recipes)

3 clementines
1 1/2 cups granulated sugar
3/4 cup softened butter
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
pinch of salt

1 clementine
2 tablespoons softened butter
1 1/3 cups confectioners’ sugar
1 tablespoon orange liqueur (I used orange extract, about 1/4 tsp)

Grease an 8-cup bundt pan. Peel clementines; cut into quarters. If there are seeds, remove them (they are normally seedless).  Process with sugar in food processor until smooth. Add butter, then eggs; processing after each addition until smooth.  Add flour, baking powder, and pinch of salt; process until combined. Spoon into prepared pan. Bake in 350-degree oven for 40 to 50 minutes or until golden.  Cool on rack for 10 minutes. Remove cake from pan.

For icing: Grate and squeeze juice from clementine. In food processor, measure 1 teaspoon rind and 2 tablespoons juice; add butter, confectioners’ sugar and liqueur. Process until smooth. Drizzle over cake.


to print the recipe, click here


At some point I would like to be able to bake a cake smoothly. No bumps, no boo-boos.  In this particular case, the cake part went fine, except for the fact that since our oven is a perverse piece of equipment, I had to keep moving the pan around to try to cook it evenly.  Burned my hand twice in the process, touching the grids. I thought I was off the hook, and proceeded to make the icing.  Knowing how powdered sugar has a tendency to make a mess, I was extra careful measuring the first cup, and then, all confident in my flawless technique, grabbed the 1/3 measuring cup but the bag literally Poltergeisted on me!  Powdered sugar everywhere, counter, floor, rug, my shoes…   Truth be told, not the first time it happened, and I suspect it won’t be the last.  (sigh)  No time to clean then, just chased the dogs away, failing to  notice I had the bottle of orange extract already open next to the food processor.  I bumped it. Double mess to clean up, a sticky mixture of powdered sugar and orange extract.  Its smell lingered for a looong while…

Although I greased the pan well, some parts of the cake stuck while unmolding.  I went Zen, and carefully lifted the stuck parts, patching them nicely back on top of the cake.  I expected the icing to hide my poor baking skills.   That takes me to the icing part. Since I did not have orange liqueur and the orange extract seemed quite strong, I reduced the amount to 1/4 teaspoon.  Eyeballed a little water to compensate. It seemed too thick, so I added more water.  That was a mistake in judgment.  The icing ended up too thin and failed to cover the cut and paste job on the surface of the cake. It explains why you only see a close-up photo of my production… I may not know how to bake a perfect cake, but I can point the camera like a pro!  😉 Anyway, I took the cake to the department already sliced, so the boo-boos were less evident.

The cake has a very intense clementine flavor, if you like cakes that are not too sweet, this is a great option.  Of course, it does have a lot of sugar in it, but the clementine juice and zest comes through loud and clear.   A perfect cake to make graduate students happy.  And lots of staff and faculty members too…


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