Whole raw clementines—juice, fruit, peel, and pith—go into this cake for tons of bright and sunny flavor. The polenta adds a lot of texture here; cornmeal will keep things interesting without quite so much grit, if you prefer. I like this cake without the glaze, but my sweet tooth could use some development, and the glaze turns this otherwise coffeecake-like cake into a real dessert (or so my resident eaters tell me). You can easily add a sophisticated twist by replacing the juice in the glaze with whatever wine you use in the batter for a lightly boozy touch.
Have clementines but not in the mood for cake? Check out this Clementine Salsa.
- Cooking-oil spray
- 5 clementines or other tangerines
- 3 eggs
- 3/4 cup sugar
- 1/2 cup olive oil
- 1/2 cup orange muscat, late harvest riesling or similar sweet white dessert wine
- 1/2 cup cornmeal
- 2 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 to 1 1/2 cups powdered sugar (optional)
- Preheat an oven to 325°. Coat a 10-inch spring-form pan with cooking-oil spray. Cut a piece of parchment paper to fit in the bottom of the pan, place it in the pan, and spray the paper with oil.
- Cut the clementines in half. Remove and discard any seeds (clementines should be seedless, but life is full of myriad mysteries).
- Juice 6 of the halves and reserve the juice (you should have about 1/3 cup). Roughly chop the shells and remaining clementines, reserving as much juice as possible. Whirl the chopped clementines in a food processor until they turn mostly smooth. There will still be visible little bits of orange peel. Set the purée aside.
- In a large bowl, beat the eggs and sugar together until the mixture turns a paler yellow and thick ribbons of the mixture will sit on top of the batter for a moment when you lift the whisk out of the bowl.
- Stir in the olive oil and wine. Stir in the clementine purée, then stir in the cornmeal.
- In another bowl, combine the flour, salt, baking soda, and baking powder. Add the dry ingredients to the wet ingredients and stir gently just to combine everything.
- Pour into the prepared pan and bake until it's brown on the edges, golden brown across the top, the edges pull slightly away from the pan, and a cake tester inserted in the middle of the cake comes out clean, about 1 hour. This is a dense batter, and you want to make sure it's baked through.
- Let the cake cool 10 minutes. Remove the sides of the pan and use a long spatula to gently transfer the cake from the pan to a cooling rack (slip the spatula under the parchment paper and transfer the paper along with the cake). Let cake cool completely before slicing.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||4 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||1 g|