Clementine cake

Clementine cake


  1. Preheat the oven to 180°C/350°F/Gas 4. Prepare and grease one loaf tin. We used paper loaf shaped cases, which are self supporting and are easy to release.
  2. Cream the butter and sugar together in a bowl (using an electric mixer if available) until pale and fluffy.
  3. Beat in the eggs one at a time, adding a spoonful of flour with each egg to stop curdling.
  4. Add the remaining flour, then fold in the yogurt and the zest and juice of one clementine.
  5. Spoon the mixture into the paper case or tin and level the top.
  6. With the remaining 2 clementines, cut the bottom and top of the skin off and discard. Following the contour of the orange with a knife, cut away the skin and discard. Remove any white pith but be careful not to remove any flesh.
  7. Slice each fruit horizontally into thin slices, place these over the top of the cake batter.
  8. Bake the cake in the middle of the oven for approximately 30 minutes until risen and golden brown, and the oranges are beautifully caramelised. Test the cake with a skewer to check the cake is cooked, if the skewer comes out clean then the cake is ready.
  9. Remove from the oven and leave to cool slightly.
  10. Brush over with apricot jam and leave to cool completely.
  11. Serve wedges of cake with a dollop of cre?me fraiche.

Recipe from Rachel's Organic.

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A delicious and zesty cake with a sticky sweet finish.


175g unsalted butter, room temperature 175g caster sugar
3 eggs
250g self raising flour
100g Greek Style lemon yogurt
3 clementines – zest and juice of one 100g apricot jam, warmed
Cre?me fraiche to serve


Time: 50 minutes
Serves: 4
Nutrition: 311 Cal, 15g Fat, 5.7g Sat fat