This cake is similar to other fruity/vegetable cakes like carrot and banana, but is still totally different at the same time. There is a subtle hint of clementine among the moist, soft texture. Not too strong, not too subtle. If you like banana cake, I strongly recommend this!
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, room temperature
- 1 1/4 cups sugar
- 3/4 cup olive oil
- 4 clementines (zest, juice, and pulp)
1) Preheat the oven to 190°C and line a 9" x 5" loaf pan with baking paper.
2) Zest the clementines into a large bowl, as you will need to add ingredients to this further on. Try not to get the pith (the white part) in the zest, as this can be bitter. Then, add the sugar.
3) Peel the remaining skin off the clementines and process them so that they make 1 cup of pulpy juice, put this to one side.
5) Add the juice to the mixture.
6) In another bowl, combine the flour, salt, baking powder and baking soda. Gradually combine this with the wet ingredients.
7) Pour into the loaf pan and cook in the center of the oven for about 50 minutes.
(credit to: http://www.youngidealisticbaker.com)