This Clementine Olive Oil cake isn’t super sweet, and it perfect for a morning treat with a freshly brewed cup of coffee. If you’ve never made a cake with olive oil, instead of butter, this a moist cake that is really fast to make. Clementines are in season from winter until early Spring. They are sweet and juicy. If you can’t find Clementines, you could easily use any kind of citrus fruit– including oranges.
My son and I are on a Clementine kick. You’ve never had them? To be honest, neither had we, until this season. Where we live, the brand Cuties are easily spotted at our local grocery store and at Costco.
They’re a blend of two kinds of mandarins: Clementine and Murcott. I keep them in my purse, for a quick snack that satisfies my craving for sweets. They peel so easily!
I buy them in 3 pound and 5 pound bags, and they disappear really fast! I had spotted a recipe for a Clementine Cake, a while ago. I remembered it, as I was enjoying a juice “Cutie” and pondering what I could make with some of them. This cake is super easy to make:
Zest the four clementines, and then peel them. (The zest will be added to the batter.) In a food processor, whiz the peeled fruit to make about ⅔ cup of fresh pulpy juice. You’ll need flour, baking soda, baking powder and salt. Just whisk those together. You also need 2 eggs, room temperature. Next..
Instead of butter, we’re using olive oil– NOT vegetable oil, or canola oil… I’m using Extra-Virgin Olive Oil. I have expensive stuff, but that’s more of a finishing oil. Extra-Virgin Olive Oil is a staple in my pantry. Add 3/4 of a cup to the eggs and sugar until it’s well blended and light.
Add the pulpy juice, then the dry ingredients. The batter is done. Quick!
Parchment paper is a good thing to use, but I use Baker’s Joy. The suggested baking time was to bake it at 375F for 50-55 minutes. I always set the timer for 10-15 minutes less when I am trying a new recipe. My loaf was finished at 40 minutes! NOTE: You could easily turn these into muffins.
Let the baked loaf cool for 20 minutes, and then put it on a cooling rack. The recipe author said to wait a day to taste the cake, because it tastes even better. Uh-huh.
It is my duty to slice the cake, once it cooled down– purely for quality control purposes. I’m liking those bits of Clementine pulp!
TASTING NOTES: The cake was moist, and slightly dense. It’s not too sweet as in a traditional American Cakes. I felt the taste of the Clementine was very subtle… I almost wanted more of it to come through. I liked the cake, and I ate a slice or two each morning with my coffee. I bet that if I made a glaze for this, with some tangy citrus juice, that he would add a little more sweetness. I hope you find Clementines, before the season is over!
Easy Clementine Olive Oil Cake
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 2 eggs room temperature
- 1 1/4 cups sugar
- 3/4 cup mild olive oil
- 2/3 cup fresh squeezed juice from 3 small peeled clementines or 2 navel oranges
- Zest from clementine or orange
Instructions
- Grease a loaf pan and line with parchment paper to make for easy removal.
- Mix flour with baking soda, powder and salt. Set aside.
- Zest the clementines, and then peel them. The zest will be added to the batter.
- In a food processor, whiz the peeled fruit to make 2/3 cup of fresh pulpy juice.
- Mix your eggs with sugar and oil until light in color.
- Add the fresh squeezed juice and zest.
- Slowly mix in your dry ingredients into the oil mixture.
- Pour into the prepared loaf pan and bake at 375°F for 50-55* minutes.
- *NOTE: I checked this loaf at 40 minutes, and it was done!
- Let rest in the pan for about 20 minutes before cooling on a rack.
Deb your Clementines are gorgeous. I love the intensity of their color. I always think your photos are nice but the first two in this post are really nice!
Quick breads are my favorite thing to make! I even have a recipe for avocado bread…yum. I am definitely trying this one…it looks scrumptious! Thanks.
I think this cake sounds magnificent Debby! I love all the orange flecks of clementine throughout the cake – absolutely gorgeous.
Deb,
Gorgeous photos of the cake, and I am happy you tried an original baking recipe by me and were not scared!!!
We LOVED this cake, but it had to sit a day before eating…..it was sweet enough for me, but I am not an icing girl, as you know.
xxoo
I would have a hard time letting it sit for a day before devouring it! Looks so delicious.
I have been on an olive oil cake kick with blood oranges, lemon poppy seed and now zucchini. I just love them!!!!
Oh how convenient for me. We just bought a 3 lb. box at the farmers market yesterday. I will be trying this one this week. Thanks.
This sounds so very refreshing. Perfect to pair with a nice cup of tea, don't you think?
I think olive oil cake is the unsung hero of the baking world. SO moist. But you've really kicked it up a knotch by adding such beautiful clementines!
You can't please those guys all the time! That means more for you, right? This looks so delicious and moist.
I would for sure eat your beautiful cake 🙂 A Clementine cake … sounds so original! I actually love backing with olive oil though I don't do it too often …. well … happy eating dear Debby 🙂
Oh my how I love clementines and in the cake they sound wonderful (and look beautiful flecked throughout). This is definitely going into my "to do" file. Thanks so much!
Best,
Bonnie
Looks awesome, Debby! I am def going to give this a try. Gorgeous photos as always!
This looks delightful! I'm definitely a fan of not-too-sweet!
I bookmarked this recipe. I love the combination of olive oil and orange.I like Trader Joe's olive oil too as an every day cooking oil.
Clementines are delightful! Orange and olive oil are nice flavor combination. I think I would really like this cake-I prefer my cake not too sweet. This looks just right.
No doubt you have been enjoying your son being at home.
I love clementines and this cake looks delicious–especially with the olive oil. 😉
Olive oil cakes can be a taste that needs getting used to, so I can see how your husband might not be into it, but I think it works well as a breakfast cake when you may not want something sweet.
I love clementines too. I buy those crates of them and eat way too many in one sitting. I never thought to put them in dessert, so this was a great inspiration!
You made me laugh when you mentioned that you shouldn't have told your husband about the olive oil. I often think that with my picky spouse. Your bread looks fantastic and moist. I will be making this soon and I'll heed your warning about divulging the secret ingredient!
So vibrant! I would love this with coffee in the morning. Your pics are great.
Debby – I just have to say that I've been dreaming of olive oil cake lately…weird. Yours looks divine! Thanks for keeping up with STS even though I took a hiatus!
Oh, I love those clementines! I made a clementine-brandy marmalade a while back. It's absolutely delicious – like eating candy. I, too like a cake that isn't too sweet… I'm sure I'd love this olive oil cake.
I love a moist, dense cake. I think this one is right up my alley! I love those little Cuties, too – I've gone through my share of them this season!
Happy SBS!
You don't give the measurements for the flour, baking powder or salt.
Actually, I do! Just scroll to the bottom of the post. You will find a printable recipe.
i can't imagine how it feels, it is certainly very delicous and tempting.
so yummy of course
I found the recipe,Debbie. Thanks! I made the cake Sunday afternoon and cut a piece for my wife and I Monday morning, and Tuesday morning and evening, and Wednesday morning. Like most things I bake, my wife has one serving to my six! The cake is very moist and looks beautiful, but I(unlike your husband) was a little disappointed that the taste of the olive oil couldn't be detected. Like you, I use Trader Joe's Italian olive oil, but feel I could have achieved the same result with any vegetable oil. Perhaps your husband has more refined taste buds.I would definitely use the recipe again in any case.
Oh, okay I'm gonna have to start a Debby's desserts to try list!
I've been wanting to try baking an olive oil cake. Yours looks delish!
Less info is definitely more when trying out new recipes on the family! 🙂
~ingrid
Debbie,
P.S. Of course I'd give credit, where credit is due. :o)
~ Kim