Clementines always sound good to me when I don’t have any in my fridge. The second I buy a bag, I no longer want any.
You can occasionally find a place that sells clementines individually instead of forcing you to commit to 3 or 4 pounds of them like most supermarkets. This is good except you run the risk of choosing all “bad clementines”. You know the kind. They’re dry and taste kind of off. They’re slightly bitter and maybe a little sour. Not the candy-sweet and juicy treat you were expecting. So it’s good to have a bag full of second chances.
It never fails, however, that I have half a bag of clementines racing toward the cusp of rotten and not enough mouths to shove them into. Marlo likes the idea of clementines, but the so-called “stringy things” she meticulously has to remove from each wedge before eating it can be cumbersome for a three year old, rightfully so. As you can imagine, I practically ran into the kitchen to make this cake the second I stumbled across this recipe. It cleaned up a good half dozen of the little citrus boogers for me.
This cake turned out to be one of my favorite little desserts I’ve made for a while. It’s mildly sweet, but satisfying. The crumb is dense, smooth and moist. It’s the perfect thing to serve your friend alongside a cup of afternoon tea.
Adapted from Mache Magazine
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. ground cloves (I made this a generous 1/8, as I love cloves with orange)
1 cup plain yogurt (I used plain whole milk, the recipe called for 2% Greek – use what you have)
1 cup sugar
3 large eggs, beaten
1 Tbsp. clemtine zest (from about 2 large clementines)
1 tsp. vanilla extract
1/2 cup flavorless oil (I used grape seed oil)
1/3 cup clementine juice (I needed about 6 or 7 clementines)
1/3 cup sugar
1. Preheat oven to 350 degrees. Grease 10X5 loaf pan and line the bottom with parchment paper.
2. Whisk together flour, baking powder, cloves and salt in a medium bowl. In a large bowl whisk together sugar, yogurt, eggs, zest, and vanilla. Slowly add oil to wet mixture.
3. Using a spatula, carefully fold dry ingredients into wet ingredients. The batter will be a little lumpy.
4. Pour batter into prepared pan and sprinkle top with sliced almonds. Gently press the almonds into the batter a little. Bake for 45-50 minutes, or until a toothpick inserted into the center and removed is clean.
5. Let cake cool in pan for 15 minutes, then remove the cake while it’s still warm and place on a wire cooling rack over a sheet of wax paper.
6. While cake is cooling in the pan, warm juice in a small saucepan. Stir in sugar until completely dissolved. Remove from heat.
7. With a long skewer, poke deep holes into the cake from the top all over the place. Then slowly pour the glaze over the cake while the cake is still warm. (The glaze will seep into the holes you poked adding moisture and flavor to the inside as well as the outside.)
8. Allow to cool before serving.