Clementine Cake That Everyone Loves

Who doesn’t dream of a warm cake fresh out of the oven, filling the kitchen with a soft, citrusy aroma? In her new book Veggiterranée, published by Webedia Books, Mehdiya Kerairia takes us on a journey through a sun-soaked Mediterranean, where classic recipes get a plant-based twist without losing their indulgent soul. Among the sweet highlights of the book, this clementine and orange blossom cake ticks all the boxes: fragrant, moist, seasonal, and absolutely irresistible for afternoon tea.

For 1 cake
Prep time: 35 min
Bake time: 40 min

For the cake

• 4 eggs

• 80 g sugar

• 1 pinch of salt

• 130 ml clementine juice

• 130 g butter

• 70 g almond flour

• 3 untreated clementines

• 1 untreated lemon

• 180 g flour

• 1 packet baking powder

For the syrup

• 100 ml clementine juice

• Juice of 1 lemon

• 1 tbsp sugar

For the glaze

• 100 g icing sugar

• 2 tbsp orange blossom water

To serve (optional)

• Clementine segments

• Edible flowers

Preheat the oven to 160°C (320°F). Zest one clementine and the lemon. In a bowl, whisk together the eggs, sugar, and salt.

Add the clementine juice, melted butter, almond flour, and zests. Mix until you get a smooth batter.

Sift in the flour and baking powder, then gently combine without overmixing. Grease and flour a loaf pan, pour in the batter, and bake for about 40 minutes.

While baking, prepare the syrup: combine clementine juice, lemon juice, and sugar in a small saucepan. Bring to a boil for 3 minutes, then let cool.

Once out of the oven, pour the syrup over the still-warm cake. Let it cool in the pan.

Prepare the glaze by mixing the icing sugar with orange blossom water until smooth and glossy. Remove the cake from the pan, drizzle with glaze, and decorate with clementine slices and edible flowers if desired.

Serve once the glaze has slightly set.

Discover also: crispy salt & vinegar potatoes and the secret behind the famous fondant baulois recipe