Clementine Olive Oil Cake from Vicki Delany

Like many people, I ended the holiday season with far more clementines than I could eat, threatening to slowly go bad on my kitchen counter.  Rather than throw them out, I wondered what I could do with them.  A search on the Internet took me to gorgeous web site of The Baker Chick.  I adapted this recipe from hers. Baking Up A Delicious Life- The Baker Chick

Clementine Olive Oil Cake 

Ingredients

5 whole clementines. Do not peel.

2 large eggs

1 cup sugar

1/2 cup plus 1 tablespoon extra virgin olive oil

2 cups plus 1 tablespoon all purpose flour

1 tablespoon baking powder

1/2 tsp salt

 

For the topping:

1/2 cup orange juice

1/4 cup sugar

 

Instructions

Preheat oven to 350F. Prepare a 8 inch springform pan

In a food processor, add the clementines (skins and all) and process until they are a smooth pulp.

Pour into a kitchen mixer and combine with eggs, sugar, and oil.

Sprinkle the flour, baking powder, and salt on top of the wet ingredients. Combine gently. Don't overmix

Pour batter into the springform pan. Bake for 35-45 minutes, until a cake tester inserted into the center comes out clean.

While cake is baking make the syrup for the topping:

In a small saucepan combine the orange juice and sugar. Stir until the sugar has dissolved it has reduced down a bit.

Allow the cake to cool slightly and then prick the top with a fork. Gently pour the syrup over the cake  and allow to fully cool before turning it out of the pan.

Note: The original recipe calls for topping the cake with whipped cream, with a with a tablespoon of the syrup stirred in.  I put the cake into he freezer so did not use the cream.

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