This cake is so fresh and delicious it will be gone before you know it! Be careful not to overbake it so it won’t turn dry – poking holes on top of it and letting the icing seep into it will give it more moisture if needed.
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
4 eggs, room temperature
1 1/2 teaspoon grated clementine zest
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
7 tablespoons fresh squeezed clementine juice (I needed about 7 clementines total to make the cake and glaze)
1 1/2 – 2 cups powdered sugar
4 tablespoons fresh squeezed orange juice
grated clementine zest
Fresh Whipped Cream Ingredients:
2 cups heavy whipping cream
2 tablespoons icing sugar
Preheat oven to 350 degrees F. Butter a 9-inch cake pan, line the bottom with parchment paper. Butter the paper and set aside.
Cream the butter and sugar for several minutes, until very pale and thick. Add the eggs one by one, then add the zest. Add the flour, baking powder and salt all at once, and beat well, then slowly add the clementine juice until it is incorporated.
Pour the batter into the cake tin, bake for 35-40 minutes or until an inserted skewer comes out clean. Let cake cool in pan for 15-20 minutes on a wire rack. Then invert onto a plate and allow to cool completely before glazing.
Stir the clementine juice into the icing sugar until you have the right spreading consistency. Using a toothpick, poke holes through entire cake to allow glaze to seep down into it. Pour the icing onto the cake and spread with a spatula.
Whip cream and icing sugar together until the mixture forms soft peaks. Store in an airtight container in the refrigerator.
Leave the icing to set before cutting the cake into wedges or storing in an airtight container. Serve with a smear of clementine curd, and a dollop of fresh whipped cream.
Thanks to Willowbird Baking for this sweet cake with a tough of tartness!