Irresistible Clementine Cake Recipe - Torta Di Clementine

Irresistible Clementine Cake Recipe - Torta Di Clementine
Table Of Content

An Irresistible Orange Treat - Clementine Cake

The vibrant color of clementines inspires a sweet baked delight - a luscious clementine cake. Bursting with bright citrus flavor, this cake makes for a mouthwatering breakfast, dessert, or snack anytime. Read on for a step-by-step torta di clementine recipe without milk or butter to let the fruit shine as the star ingredient.

Clementine Cake Ingredients

This easy clementine cake comes together with simple ingredients you likely have in your pantry and fridge. The ingredient list includes:

  • Clementines
  • Eggs
  • Sugar
  • Olive oil
  • All-purpose flour
  • Baking powder
  • Salt
  • Lemon zest

Special Equipment for Baking

You'll also need a few handy kitchen tools:

  • A medium mixing bowl
  • Hand mixer or whisk
  • Spatula
  • 9 inch round cake pan
  • Wire rack for cooling

Step-by-Step Instructions

Follow these simple steps to bake up a bright and cheery torta di clementine in your own kitchen.

Prepare the Clementines

Start by washing 4-5 clementines, then zesting them with a microplane or small-holed grater to collect 1 tablespoon zest. Juice the clementines until you have 1⁄2 cup fresh juice.

Beat the Wet Ingredients

In a medium bowl, beat together the clementine juice and zest, 3 eggs, 3⁄4 cup sugar, and 1⁄3 cup olive oil until fully blended.

Mix in the Dry Ingredients

Next, whisk in 11⁄4 cups all-purpose flour, 11⁄2 teaspoons baking powder, and 1⁄4 teaspoon salt just until combined thoroughly.

Add Lemon Zest

For extra citrus flavor, mix in another teaspoon of lemon zest.

Bake the Cake

Pour the cake batter into a lightly greased 9 inch round cake pan. Bake at 350 Fahrenheit for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the torta di clementine to fully cool on a wire rack before slicing. Serve sprinkled with powdered sugar or with a dollop of whipped cream.

Tips for the Best Clementine Cake

Here are a few tricks to ensure your cake infused with fresh citrus flavor:

  • Zest the clementines first before juicing for maximum flavor and aroma
  • Make sure no pieces of zest make it into the batter
  • Grease the cake pan well so it doesn’t stick
  • Test doneness early to avoid overbaking
  • Cool completely before frosting or glazing

Frequently Asked Questions

What size pan should I use?

A 9 inch round cake pan is best for this easy recipe.

Can I use navel oranges instead?

Yes, you can substitute 2-3 navel oranges if you don't have clementines.

Should I frost this cake?

While optional, a tangy cream cheese frosting would pair nicely.

The Takeaway

This torta di clementine cake brings out the best of sweet, vibrant citrus flavor in a tender, delicate crumb. With just a few fridge and pantry staples, you can whip up this easy baked delight any time of year.


Can I make this cake gluten-free?

Yes, you can make a tasty gluten-free version by substituting the all-purpose flour with your choice of gluten-free flour blend.

What is the nutrition information per slice?

Each serving contains approximately 160 calories, 6 g fat, 22 g carbs, 2 g protein. It’s a lighter cake thanks to oil instead of butter.

Can I use different citrus fruits?

You can experiment with oranges, tangerines, grapefruit or a mix. The flavor will vary slightly with each fruit.

How long does this cake stay fresh?

Stored properly in an airtight container, the cake will stay moist for 3-4 days at room temperature or up to a week refrigerated.

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