This cake is lovely & bright. Clementines are in season and super sweet right now. So definitely take advantage of that.

This has fruity olive oil in it instead of butter. And I utilized both vanilla and almond extracts in this cake. Almonds always pair beautifully with citrus, which is why I used both the extract and the nuts as a topping,

Ingredients:

2 1/2 cups of flour (sifted)
1 tbsp baking powder

1 tsp baking soda
1/4 tsp salt
Juice & zest of 3 Clementines
4 eggs

1 shot of brandy
1 1/2 cups of sugar
1 tsp almond extract
1 tbsp vanilla extract

1/4 tsp cardamom

1/4 tsp cinnamon
2 tbsp of Greek yogurt
1 cup of olive oil

Optional: toasted almond flakes can be mixed into the batter and also sprinkled on top before baking

Powdered sugar for dusting

Directions:

Start by zesting the clementines and massaging the sugar with the zest. It’s the secret to extracting more aroma from the clementines!

Then whisk the eggs, sugar, Clementine juice, zests, vanilla & almond extracts, brandy, cinnamon, cardamom, olive oil , and yogurt together. The whisking will help to dissolve the sugar.

Sift the flour, salt, baking soda, & baking powder together & add them to the liquid using a hand mixer or simply continue with a whisk.

Pour into a buttered and floured 9 inch springform pan. Bake at 300 F for one hour or until a toothpick or knife comes out clean from the center.

Let it cool for a few hours before dusting it with powdered sugar.

I served it with fresh clementines, crème fraiche, and a little of leftover baklava syrup. You can use Greek yogurt and a little honey too! Perfect with coffee!

Let me know if you try it!

Kali Oreksi!