The clementine cake is a wholesome and healthy pantry dessert, made without butter and very soft thanks to the ricotta in the batter. It is also very aromatic thanks to the juice and zest of the clementines. Perfect for both breakfast and a snack.
Also try these citrus desserts:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 270.10 (Kcal)
- Carbohydrates 40.23 (g) of which sugars 21.24 (g)
- Proteins 7.70 (g)
- Fat 9.84 (g) of which saturated 2.88 (g)of which unsaturated 6.40 (g)
- Fibers 0.76 (g)
- Sodium 46.33 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cups ricotta cheese
- 3/4 cups sugar
- 2 eggs (size M)
- 3 tbsp sunflower oil
- Half packet baking powder
- 2 clementines, fresh
Tools
- 1 Grater
- 1 Blender
- 1 Stand Mixer
- 1 Baking Pan
- Parchment Paper
Preparation of the Clementine Cake
Disclaimer: this recipe contains affiliate links
Start preparing the clementine cake by obtaining the zest from two untreated clementines.
Place the wedges in a classic or smoothie blender and blend everything.
Strain the juice and set aside.
Beat the eggs and sugar with a stand mixer or electric beaters until they double in volume.
This is my stand mixer and I love it –> Kenwood KVC3100S Stand Mixer Chef, Kitchen Robot Mixer, 1000 W, 4.6 Liters, Steel, Metal, Silver
Continue by adding the zest of one untreated clementine, the juice of two clementines, and the sunflower oil.
Sift the all-purpose flour and baking powder and add them to the rest of the ingredients.
Mix everything with a spatula, being careful not to form lumps.
Transfer the mixture to a previously greased or parchment-lined 7-8 inch diameter cake pan.
For an eco-friendly and waste-free choice, I recommend reusable parchment paper sheets –> Amazy Reusable Non-stick Baking Mat (Set of 9 sheets)
Bake the clementine cake in a preheated static oven at 350°F for 45 minutes (do the toothpick test to check doneness).
Let the cake cool before removing it from the pan.
Find this and other recipes in the collection Ricotta Desserts, Simple and Genuine Recipes.
Clementine Cake – In Conclusion
Clementine Cake – In Conclusion
Tips: you can store the cake under a glass dome or in an airtight container for 3-4 days. Alternatively, you can portion and freeze it for up to 2-3 months.
Interested in other recipes? Try this –> WHOLE WHEAT LEMON AND YOGURT CAKE
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Enjoy your meal!
