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!
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
