Soft and fluffy clementine loaf cake drizzle with clementine sticky sauce. Yes!! Just make this and enjoy, don’t hesitate. Your kitchen will smell heavenly while this cake is in the oven. Delicious delicious and delicious!!
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Clementine Loaf Cake
Soft and fluffy clementine loaf cake drizzle with clementine sticky sauce. Yes!! Just make this and enjoy, don’t hesitate. Your kitchen will smell heavenly while this cake is in the oven.
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Servings: 12 pieces
Ingredients
The clementine cake
- 1 ½ cup all purpose flour (195 gr)
- 2 teaspoon baking powder
- ⅔ cup unsalted butter (150 gr), room temperature
- ¾ cup granulated sugar (150 gr)
- 3 eggs , room temperature
- zest of 3 clementines
- 1 vanilla pod (or 1 ½ teaspoon vanilla extract)
- ¾ cup ground almonds (75 gr)
- 3 tablespoon milk , room temperature
The clementine sticky sauce
- ⅓ cup unsalted butter (75 gr)
- ¾ cup brown sugar (100 gr), packed
- zest of 1 clementine
- ¼ cup clementine juice (60 ml)
- ¼ cup whipping cream (60 ml)
Instructions
- Sift flour and baking powder into a bowl and set aside.
- In another bowl, add in butter and sugar. Whisk for 5 minutes or until light and fluffy. Add in eggs, 3 clementines zest and vanilla beans. Whisk until well combined.
- Add in previously sifted flour and ground almonds. Mix just until combined. Don't over mix to avoid hard, dense cake. Pour in the milk and give it one last mix to combine.
- Pour the batter into a 5x9 inch (13x23 cm) loaf pan that has been greased and floured beforehand. Spread evenly. Bake at preheated oven at 350ºF (175ºC) for 50 minutes or until fully cooked. Cover loosely with aluminium foil if the top browns too fast. Remove from the oven and cool completely.
The clementine sticky sauce
- In a pan, add butter, brown sugar and clementine zest. Cook on low heat, whisking continuously until the sugar is totally dissolved.
- When the mixture starts to simmer, carefully pour in clementine juice and cream while whisking. Keep cooking and whisking until the sauce slightly thickens. The sauce will thicken more as it cools. Pour in a jar for easier use.
- Pour the sticky sauce on the cake. Slice and enjoy!
Nutrition Facts
Calories: 390.8kcal, Carbohydrates: 42.8g, Protein: 5.1g, Fat: 23.2g, Saturated Fat: 12.2g, Cholesterol: 90.3mg, Sodium: 97mg, Potassium: 77.7mg, Fiber: 1.2g, Sugar: 28.5g, Calcium: 90mg, Iron: 1.4mg
Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
JM Wong says
Hi! thanks for the recipe. It was good! This is my second time baking. First time was successful but the second time the middle of the cake sink abit, do you know why? haha
JM Wong says
Hi! thanks for the recipe. It was good! This is my second time baking. First time was successful but the second time the cake sink abit, do you know why? haha
Subtle mind says
Hi. Can I substitute almond flour with AP flour because it's lockdown times and i have no suplly of almond at my place
Bea says
Hi! I haven't tried it but in this one I think why not? Let me know how it goes 🙂
Cecilia says
Hi, can I substitute with orange? Coz it’s now the lockdown time and I don’t have any Clementine but have oranges.
Bea says
Yes you can, no problem just reduce the amount since orange is usually bigger than clementine. Hope it helps!
Lorrie says
Do you have to add ground almond?
Theresa White says
Hi i cant wait to try this recipe. i am planning a meal this weekend. i will keep you posted. thanks
shine says
does it have to be vegetable oil? can i use any other oil?
Bea says
I would suggest to use any oil that doesn't have strong taste. Hope it helps.
Astrid says
Hi Bea, this is a lovely moist and tasty cake! Sweet and soft. Like the clementine. And so easy to make. It’s my first bake after a very long while so I was so very pleased that it came out beautifully. Thanks for the recipe! I’ll definitely make it again!
Bea says
Hi Astrid, how are you? I was ready to go knock on your door 😀 , it's been so long! Yes this cake is super easy, soft and moist. I love how the wonderful smell spreads in the house when I'm baking it. I'm happy to know that you liked it Astrid. I bet your oven is not going to rest for quite a while now that you're baking again. Happy baking and hugs!