What To Do With Leftover Clementines: Cake
Description
If you ended up here because you engaged in a random google search on what to do with that bag of clementines you always have around but can never quite finish, know this about what follows: they’re going into the cake. Yes, all of the clementine—peel, fruit, pith. All.of.it. But don’t fret: it’s a very Tucci-in-Italy move–tutto Sicilian, in fact. You won’t taste anything but sweet orange, promise; you’ll have a lot less to clean up, too. Cutie, indeed.
Beyond the put-the-whole-orange-into-a-dessert thing, you’ll find this recipe as simple and ordinary a loaf cake as there is: just blend your wet ingredients together, add the dry ones, and pour into a pan; bake until a knife comes out clean. A little focus and effort, and you’ll go from excess (orange supply) to enjoyment in roughly an hour–and the thing tastes even better the next day as breakfast. Cake for breakfast? Find us a toddler who’d ever say no to that!
Check out our other recipes that make use of leftover fruit!
Ingredients
Instructions
Prep
- Take eggs and milk out of fridge and allow to come to room temperature. Melt butter and allow to cool.
- Preheat oven to 350. Grease a loaf pan with cooking spray.
- Zest the skin of one clementine into a large bowl. Cut WHOLE clementines—yes, don’t take off peel—into quarters and toss into your blender; blend the clementine pieces until thick liquid of similar consistency to baby food puree forms
- Add sugar and eggs to the bowl with the clementine zest. With a hand mixer, beat the mixture on low until combined and foamy. Pour in vanilla extract and beat until mixed, 15-20 seconds.
- In a separate bowl, mix the flours, baking powder, and a pinch of salt until blended.
- Add half of the flour mixture to the bowl with the sugar and eggs; beat until fully mixed. Add the milk and clementine purée and beat until combined, then add the rest of the flour mixture and the melted butter and continue beating with hand mixer until fully mixed.
- Pour batter into loaf pan.
Cook and Assemble
- Cook until knife comes out clean from center, 40-45 minutes.
- Towards the end of cooking, put the orange juice and sugar (or a huge drizzle of honey) into a small pan. Turn heat to Medium High, stirring to mix sugar or honey into juice; once boiling, cook until thickened, roughly 2-3 minutes.
- When loaf is done cooking, remove from oven and place on a cooling rack. Cut slits all over top of cake, then pour thickened orange juice-sugar mixture into those slits and over the rest of the cake
- Allow cake to cool for twenty minutes.
