This clementine sponge cake with candied clementine and chocolate chip inside, covered with a tangerine glaze and a touch of cinnamon, is the perfect bet to enjoy as dessert or breakfast during these Christmas dates. In addition, it is a perfect cake to enjoy when this fruit is in season.
Clementines are one of my favorite citrus fruits to enjoy during the cooler months. They are an amazing fruit for baking as they offer so much flavor! And you will not deny me that with a little icing sugar on top, they are a perfect Christmas icon to decorate any cake!
You can make this cake perfectly with orange. Although I really believe that the most subtle touch of the clementine is special and unique. Candied clementines can be bought ready-made or you can make them yourself. In any case, it is optional to use candied clementine and chocolate chips, since you can make the cake perfectly with only the clementine zest and juice and it will be equally delicious!
The preparation of the cake is extremely simple. Just putting all the ingredients in the mixer bowl and mixing until just combined is enough. So there are no excuses for not making this wonder at home!
Be careful when zesting the skin of this fruit! Unlike lemons, limes, and larger raw oranges, clementines do not have the white pith that separates the fruit from the skin to tell you when to stop the grater.
Clementines have orange through the skin, so when you’re piling up the clementine zest, make sure you do it with a very light hand so you don’t grate too much into the surface.
If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so they can see it. I love reading and seeing your creations!!
Clementine Christmas cake
This clementine sponge cake with candied clementine and chocolate chip inside, covered with a clementine glaze and a touch of cinnamon, is the perfect bet to enjoy as dessert or breakfast during these Christmas dates.
- 300 g spelt flour (you can use wheat)
- 200g sugar
- 200 g ground almonds
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 pinch of salt
- 4 eggs
- 150 g butter (at room temperature)
- The zest of 4 clementines and 2 Tbsp of their juice
- 100 g of candied clementine, chopped into cubes
- 100 g dark chocolate chips
- FOR THE GLAZE:
- 150g icing sugar
- 2 Tbsp of clementine juice
Preheat the oven to 170ºC. Grease and reserve the mold that you are going to use. It can be of any type and shape.
In a bowl, mix all the dry ingredients.
In the mixer bowl put the eggs, butter, zest and clementine juice. Add the sifted dry ingredients and beat with the paddle attachment for a few 2 minutes, or until everything has been integrated.
Add the candied clementine and chocolate chips and mix until evenly distributed.
Pour the dough into the greased mold. Bake for approximately 1 hour.
Remove from the oven and let cool on a wire rack before unmolding.
When the cake is completely cool, you can prepare the frosting. Mix the icing sugar with the clementine juice in a small bowl. Adjust the amount of juice to the desired frosting texture. It might be that you need a little more or a little less. In any case, always add the juice in small amounts so as not to overdo it.
Garnish with peeled clementines and dust with icing sugar just before serving.