The clementine juice cake is an easy dessert to make with a soft, delicate texture. It is excellent enjoyed plain or filled with cream or jam. The batter is soft and contains no butter or milk, made with clementine juice and flavored with a little liqueur (in this case rum), but you can omit it if you prefer. The same applies to coconut sugar, which gives the cake a darker color and a more intense flavor than regular granulated sugar. However, you can certainly use granulated sugar or your preferred sweetener. Below, let’s see together how to prepare our special clementine juice cake at home:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: serves 4
- Cooking methods: Oven
Ingredients
- 3 eggs
- 1/2 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 2/3 cup coconut sugar (or granulated sugar)
- 2/3 cup clementine juice
- a pinch of salt
- grated zest of 3 untreated clementines
- 1 shot rum (optional)
- 1 packet baking powder
- as needed powdered sugar (for decorating)
Steps
Beat the eggs in a bowl with the sugar (coconut or granulated) until you obtain a light, fluffy mixture.
Add a pinch of salt, the grated zest and the clementine juice, then drizzle in the oil.
Stir in a shot of rum (optional), then add the flour sifted together with the baking powder and mix well until you have a smooth, lump-free batter.
Pour the batter into a 9-inch pan (previously buttered and floured). Level the surface with a spatula and transfer the cake to an oven preheated to 356°F.
Bake for about 30 minutes, until evenly golden; perform the classic toothpick test, which should come out completely dry.
Remove from the oven and let cool completely. Serve the clementine juice cake on the table, sprinkling the surface with powdered sugar if desired.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
