Hello, citrus season! It’s time to celebrate the return of adorable clementines to supermarkets with adorable sweets! To make these, I used a pound cake batter and infused it with orange liqueur, zest, and juice from a clementine, then drizzled it with a citrus glaze. Nothing short of victory at life, in my opinion, can compare to that.
These clementine cakes don’t necessitate the use of any special baking equipment. I used ramekins, but a muffin tray would work just as well. You’re good to go as long as they’re cute and small.
Simply said, these are beautiful and easy to make. Pour yourself a cup of steaming Earl Grey tea and a slice of cake in your finest china. You can’t go wrong with this on a cool October afternoon!
FOR THE CAKE:
- 7 tablespoons of buttermilk
- 6 tablespoons of clementine juice
- 1 stick butter
- 2 large eggs
- 3/4 cup of sugar
- 1 ½ cups of all-purpose flour
- 3 tablespoons of grated clementine zest
- 1 tablespoon of orange liqueur
- 1/2 teaspoon of baking powder
- ¼ teaspoon of baking soda
- ½ teaspoon of salt
- ½ teaspoon of vanilla
FOR THE TOPPINGS:
- 1/2 cup of powdered sugar
- 2 teaspoons of orange liqueur
- 1 drop of vanilla
- 1 clementine, segmented
- 1 teaspoon of water
- lemon zest
- Set your oven’s temperature to 350. Thoroughly grease and flour ten ramekins or little cake pans.
- A medium mixing bowl should be used to mix the flour, baking soda, baking powder, and salt. In a separate small bowl, combine the buttermilk, clementine juice, vanilla, and orange liqueur. Separate these two mixtures.
- Butter and sugar should be creamed for three to five minutes, or until frothy. It’s best to add the eggs one-by-one, then the clementine zest. Starting and ending with the flour, alternately add the buttermilk and flour mixes to the batter. A toothpick should come out clean after baking the ramekins for about 22 minutes after evenly dividing the batter among them. Let the cakes finish cooling.
- Add powdered sugar, two teaspoons of orange liqueur, one teaspoon of water, and a dash of vanilla to the glaze to make it. If using, garnish the cakes with lemon zest and clementine segments after glazing the tops.