Moist Clementine Cake

Ingredients

• 4 units Untreated clementines (preferably Corsican, untreated for zest and juice)
• 100 g Unsalted butter (melted in the microwave)
• 150 g All-purpose flour (sift before use)
• 4 units Eggs (separate whites from yolks)
• 120 g Granulated sugar
• ½ sachet Baking powder (about 5 g)
• 1 pinch Salt (for the egg whites)
• 20 g Butter (for the pan) (generously butter the pan)
• 20 g Flour (for the pan) (flour the pan after buttering)

Instructions

1. Zest and juice the clementines

   Grate the zest of two clementines using a zester, then cut the four clementines in half and juice them using a citrus juicer to extract the juice. Set aside the zest and juice separately.

   Time: PT10M

2. Melt the butter

   Place the butter in a small bowl and melt it in the microwave for about 40 seconds, until it is liquid but not colored.

   Time: PT1M

3. Separate the whites from the yolks

   Separate the whites from the yolks of the four eggs, ensuring no trace of yolk remains in the whites.

   Time: PT2M

4. Whisk the yolks with sugar

   In a bowl, whisk the egg yolks with the sugar until the mixture becomes pale and fluffy (about 5 minutes).

   Time: PT5M

5. Incorporate zest, juice and melted butter

   Add the clementine zest, clementine juice, then the melted butter to the yolk mixture. Mix quickly with the whisk.

   Time: PT3M

6. Add baking powder and flour

   Sprinkle the baking powder, then add the sifted flour all at once. Mix gently until a homogeneous batter forms.

   Time: PT2M

7. Whisk the egg whites to stiff peaks

   In another bowl, add a pinch of salt to the egg whites and whisk them to stiff peaks using an electric mixer.

   Time: PT7M

8. Fold the whites into the batter

   Pour one third of the whipped whites into the batter and mix quickly to loosen the mixture. Add the remaining whites in two batches, folding them in with a spatula using circular motions from bottom to top.

   Time: PT3M

9. Prepare the pan

   Generously butter the 25 cm pan, then dust it with flour. Tap to remove excess.

   Time: PT2M

10. Pour the batter and smooth

    Pour the batter into the pan, give a slight shake and tap the pan to smooth the surface.

    Time: PT1M

11. Preheat the oven

    Preheat the oven to 180 °C for 25 minutes before baking the cake.

    Time: PT25M

    Temperature: 180°C

12. Bake the cake

    Place the pan in the oven and bake for 30 minutes at 180 °C. The cake is done when a blade inserted in the center comes out clean.

    Time: PT30M

    Temperature: 180°C

13. Cooling

    Remove the cake from the oven, let it rest for 10 minutes in the pan, then unmold onto a cooling rack and let cool completely before serving.

    Time: PT20M

Nutrition Facts

Calories

270

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Untreated clementines: oranges, mandarines
• Instead of Unsalted butter: margarine, vegetable oil (for texture, taste changes)
• Instead of All-purpose flour: cake flour, gluten-free flour (same amount)
• Instead of Eggs: vegan egg substitute (for vegan version, but texture differs)
• Instead of Granulated sugar: caster sugar, honey (reduce quantity by 20%)
• Instead of Baking powder: ¼ tsp baking soda + ½ tsp cream of tartar
• Instead of Butter (for the pan): vegetable oil
• Instead of Flour (for the pan): fine semolina

Equipment Needed

• Zester or fine grater
• Manual citrus juicer
• Microwave
• Mixing bowls (2)
• Hand whisk
• Electric mixer (or hand mixer)
• Silicone spatula
• 25 cm round cake pan
• Oven
• Cooling rack

Critical Steps — Do Not Skip

• Zest and juice the clementines
• Whisk the yolks with sugar
• Whisk the egg whites to stiff peaks
• Fold the whites in gently
• Bake at 180 °C for the indicated time

Chef Tips from the Video

• Use Corsican clementines for a more intense aroma.
• Sift the flour together with the baking powder to avoid lumps.
• For a light glaze, drizzle the cake with a clementine sugar syrup.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container for 3 to 4 days in the refrigerator.

Freezer: Wrap the cake in cling film then in a freezer bag, keep up to 2 months.

Room temperature: At room temperature, the cake keeps for up to 1 day, covered.

Make-Ahead Tips

• The zest and clementine juice can be prepared the day before and kept in the refrigerator.
• The batter can be prepared ahead and kept chilled for 2 hours before baking.
• The baked cake freezes very well; simply let it thaw at room temperature before serving.