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clementine cake

Zesty Clementine Cake

3.50 from 6 votes
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Course: Breakfast, Brunch, Tea Time
Cuisine: Low
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 portions in a 22x11cm pan
Author: Lorena Salinas from Cravings Journal

Ingredients

For the cake

  • 90 g unsalted butter at room temperature
  • 1 tsp salt
  • 2 tsp clementine or tangerine zest
  • 25 g canola or vegetable oil
  • 110 g granulated sugar or azúcar blanca 175g if you're not using the glaze
  • 2 eggs
  • 2 tbsp honey
  • 90 ml milk any type
  • 30 ml clementine or tangerine juice
  • 1 tsp baking powder
  • 200 g all purpose flour

For the line down the centre

  • 15 g unsalted butter melted

Para el glaseado

  • 90 g icing sugar
  • 2 tbsp clementine or tangerine juice

Instructions

For the cake

  • Beat the butter with the sugar, salt, zest and oil until it has gone lighter in colour. You can do it using an electric mixer with the whisk attachment or with a metal hand whisk.
  • Add the eggs and beat the mix again until incorporated and airy.
  • Add the honey and mix again. Then do the same with the milk and juice.
  • Add the flour and baking powder and mix.
  • Prepare a 22x11cm mould with baking paper. Cut the paper to size and stick it in place using a bit of vegetable oil.
  • Fill the mould with the mix and level it.

For the line down the centre

  • Use a knife to make a groove down the center of the cake.
  • Fill the groove with butter.
  • Bake the cake in a preheated oven at 180C / 350F for 45min - 1 hour. After the first half an hour check the cake because it tends to go golden quick. It it's sufficiently golden cover it with aluminium foil or change the heat to only the bottom.

For the glaze

  • Mix the sugar with the juice and paint the cake with it as soon as it comes out of the oven.
  • Let the cake cool down completely before unmoulding it.
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