Last weekend, my sister and her friends left behind half a bag of clementines. I didn’t want them to go to waste, so I scoured the Interwebs for a clementine cake recipe. I found this one on the Cooking Light community message board site. The cake looked and smelled wonderful, but it definitely needed the icing to add moisture and break up this dense cake.
2 teaspoons clementine zest
2 tablespoons clementine juice (from 1 clementine)
2 tablespoons softened butter
1 1/3 cups icing sugar
1 tablespoon orange liqueur (optional)
Grate rind and squeeze juice from clementine. In food processor, combine zest and juice, then add butter, icing sugar, liqueur. Process until smooth.
3 medium clementines
1 1/2 cup granulated sugar
3/4 cup softened butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease an 8-cup bundt pan. Wash and remove stems of clementines, cut into quarters. Process clementines with sugar in food processor until smooth. Add butter, then eggs, processing after each addition until smooth. Add flour, baking powder, process until combined. Spoon into pan. Bake for 50 minutes or until golden and top springs back when touched. Cool on rack for 10 minutes. Remove cake from pan and cool on rack. Drizzle icing over cake.