Clementine Cake Recipe

Name: Clementine Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups flour; 5/8 cup barley flour; 5 tablespoons potato starch; 4 3/4 tablespoons acacia honey; 1/2 cup raw sugar; 1/2 cup raw sugar; 3 clementines juice and pulp; 9/16 cup vegetable oil; 3 eggs; 2 teaspoons baking powder; 1 vanilla bean or 2 tsp. vanilla extract

Servings: persons

1 1/4 cups flour
5/8 cup barley flour
5 tablespoons potato starch
4 3/4 tablespoons acacia honey
1/2 cup raw sugar
1/2 cup raw sugar
3 clementines juice and pulp
9/16 cup vegetable oil
3 eggs
2 teaspoons baking powder
1 vanilla bean or 2 tsp. vanilla extract

1
Preheat the oven to 170C.
2
Peel the clementines, cut them into wedges and put them in a food processor to puree.
3
Beat the eggs with the sugar and the honey until light and foamy, add the oil, the vanilla seeds and the clementine puree.
4
Last, add the flour, potato starch, and sifted baking powder.
5
Mix well to combine.
6
Butter a cake pan and sprinkle with raw sugar.
7
Pour the batter into the cake pan.
8
Bake for approximately 40 minutes.
9
Remove the cake from the oven and let cool.

947

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups flour, 5/8 cup barley flour, 5 tablespoons potato starch, 4 3/4 tablespoons acacia honey, and more.

Yes, Clementine Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Clementine Cake

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