Whole Clementine Cake

It always makes me feel cheery to see the bright colors of citrus at their peak during dreary winter months. The vibrant yellows, greens, oranges, and pinks add a spark of light to the dark, cold days. You know what else creates a spark? Cake. Cake brings pure happiness no matter the temperature outside, and when paired with the sunny, juicy clementines, fireworks happen.

As if you needed another reason to whip up a cake, this recipe uses the whole clementine, rind and all, meaning there is no food waste. It’s the perfect cake to make when you have the weeknight baking bug. The batter comes together quickly in the food processor leaving you with very few dishes to wash.

This clementine cake is elegant enough for celebrations and casual enough for snacking. Let’s gear up for all you need to make this vitamin C packed treat. 

The Pith Is Magical

The thing that makes this cake really special is that the entire clementine is used, no need to peel, zest, or compost! It’s no secret that citrus zest has so much flavor. But it can also be quite bitter on fruits with thicker piths, like lemons and grapefruit. The bitterness of a clementine is scaled back because the pith is thin, which makes it perfect for this recipe.

Once it’s puréed, the whole clementines become thick and creamy resulting in a dense but moist cake. It also means the batter doesn’t need as much added fat.

Bathtime for Clementines! 

Clementines are more than just a snack. These sweet little goodies are an often-seedless hybrid of mandarins and navel oranges. They are at their peak flavor when the pith feels soft and is easy to peel away. 

It is important to wash the clementines with hot soapy water to remove the waxy coating. This wax helps protect them on the long journey from its tree to your kitchen, but you won’t want to eat it.

To Boil or Not to Boil

There are some recipes out there for whole clementine cake that call for boiling them. This method breaks down and softens the fruit while decreasing the bitterness. 

I skipped this step and instead increased the sugar slightly and used less clementines. The sugar helps balance the bitterness. Plus, the boiled clementines soak up water, making it difficult to get the proportions of the remaining ingredients just right.

Almonds + Clementines = Perfect Flavor Marriage

Almonds have a special affinity for citrus. Nutty almonds and floral oranges are a well-known couple in the world of cooking, and I did not feel it necessary to break them up. Here, I use almond extract to add that subtle flavor in the batter and then chopped roasted and salted almonds get sprinkled on top of the cake.

Top It Off

Creamy and smooth homemade whipped cream spiked with almond extract gets dolloped on top of the cake. Then chopped, roasted, salted almonds are sprinkled on for the ultimate crunch with each bite. Alternatively, you could simply dust with powdered sugar, drizzle with melted chocolate, or slice up fresh berries to serve on the side.

The Best Citrus Swaps

The key to a good cake is to use citrus with a very thin pith. 

Kumquats are great for cooking whole, are delightfully tart, and would be a nice substitute. Key limes are also a good choice. They are juicy, tart, and boast the perfect thin pith you want in a whole citrus cake. 

Steer clear of lemons, limes, grapefruits, and navel oranges. Lemons and limes are incredibly sour and would need more sugar. Grapefruits and navel oranges both have very thick piths. 

Other Delicious Swaps That Work

• As for the other ingredients, use equal amounts of almond flour instead of the all-purpose flour to make this a gluten-free dessert. 
• I tested the cake with olive oil and found it too bitter when paired with the clementines. I suggest sticking with a neutral oil like vegetable or canola. 

Storage Instructions

For longer storage, leave off the whipped cream and simply wrap the cake with plastic wrap, then with foil. It can sit out at room temperature for up to 3 days or in the fridge for 1 week. 

If the whipped cream has already graced the top, flip a large mixing bowl over the cake so that it remains covered and refrigerate for up to 3 days. The whipped cream will lose some volume and seep into the cake making it a little denser, but rest assured it’ll be delicious. 

More Citrusy Treats to Try

• Orange Bread
• Cranberry Orange Nut Bread
• Almond Pound Cake With Orange Glaze
• Triple-Layer White Cake With Orange Curd Filling
• Orange Cornmeal Cake