Clementine Blender Cake

We blitz whole, unpeeled clementines in a blender and use them to flavor the batter and finishing syrup in this fragrant, bright orange cake.

By Hisham Ali HassanFebruary 9, 2024

Makes
Makes one 9-inch loaf
Cook Time
1¼ hours
Active time plus cooling
30 minutes active, plus cooling
Rating
13

This unusual cake is made by blending whole clementines, then using the puree to make a batter. Baked in a loaf pan until golden brown with a charmingly fissured surface, the dessert has the fine, plush crumb of a pound cake, a vivid saffron-orange hue and a moistness that keeps it fresh for a few days. Similar recipes call for oranges or lemons, but we found that clementines work especially well because of their small size, sweet-tart balance and the intense flavor and color of their peel. The fruit does need to be cooked prior to blending, but instead of the typical method of simmering, we employ the microwave, which gets the job done in a matter of a few minutes and leaves little to clean up. The cake can be served as soon as it has cooled, but we’ve found the flavor and texture improve after an overnight rest.

Tip

Don’t microwave the clementines with the stems. Be sure to trim off enough of the stem end to expose the flesh. If not vented, the fruits may burst when heated. Also, after transferring the clementines to the blender, allow them to cool for 15 to 20 minutes so the heat doesn’t curdle the eggs.

Ingredients

12
ounces (2 large or 3 small) clementines, stem ends sliced off to expose the flesh
2
tablespoons plus 268 grams (1¼ cups) white sugar, divided
260
grams (2 cups) all-purpose flour
2
teaspoons baking powder
1
teaspoon table salt
4
large eggs, room temperature
113
grams (8 tablespoons, 1 stick) salted butter, melted and slightly cooled
1
teaspoon vanilla extract

Step 1

Heat the oven to 375°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan. Mist the parchment with cooking spray.

Step 2

Place the clementines cut sides up in a medium microwave-safe bowl. Add 1 tablespoon water, cover and microwave on high until the fruits release some of their juice and their rinds soften, 6 to 8 minutes. Remove the bowl from the microwave (it will be very hot), and, using a slotted spoon, transfer the clementines to a blender jar. Cool for 15 to 20 minutes.

Step 3

Meanwhile, discard all but 2 tablespoons liquid in the bowl. Add the 2 tablespoons sugar to the liquid, then microwave uncovered on high for 30 seconds. Remove from the microwave and whisk until the sugar dissolves; set the syrup aside for brushing the baked cake. In a large bowl, whisk together the flour, baking powder and salt.

Step 4

To the partially cooled clementines in the blender, add the remaining 268 grams (1 ¼ cups) sugar, the eggs, butter and vanilla. Blend until smooth, 1 to 2 minutes, scraping the jar as needed. Pour the puree into the flour mixture, then whisk just until smooth and well combined; the mixture will resemble pancake batter. Transfer to the prepared pan and rap the pan against the counter to remove any air bubbles.

Step 5