A tangy, sweet, moist and citrus-y cake for breakfast, dessert, snacking or all of the above.
Heat oven to 350F. Grease bottom and sides of a 9-inch round cake pan with baking spray with flour; line bottom with parchment paper and spray paper.
In a large bowl, whisk together flours, baking powder and salt until combined. In a separate large bowl, whisk together yogurt, 1 cup sugar, eggs, clementine zest and vanilla until combined.
Slowly stir wet ingredients into dry ingredients until just combined. Stir in oil. Pour batter into prepared pan.
Bake 40 to 50 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then carefully remove from cake pan and transfer to a cooling rack with a rimmed baking sheet or clean sheet of parchment or wax paper underneath.
Meanwhile, cook the clementine juice and remaining ⅓ cup sugar in a saucepan over medium heat, stirring until sugar is dissolved. Carefully pour evenly over warm cake on cooling rack. Cool completely.
Sprinkle top with powdered sugar before serving, if desired.
Recipe adapted from Ina Garten.
You must be logged in to post a review.
Very tasty! The cake puffed up beautifully. It wasn’t overly sweet and I could definitely taste the whole wheat flavor and was surprised that it didn’t taste more orange-y. I might try this again with white whole wheat flour. Thanks for sharing!
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
strandjss on 1.21.2014
This sounds like such a great dessert. I so love the sweetness and flavor of clementines. I like the idea of using whole wheat flour in this cake. Will definitely be making this Friday for Shabbat. Thanks