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,

I covered it with a simple glaze, Clementine zest & both toasted & caramelized almonds. I love subtle layers of flavor.

Ingredients:

2 1/4 cups of flour (sifted)
1 tbsp baking powder
1/4 tsp salt
Juice & zest of 3 Clementines
Zest of 1/2 lemon
4 eggs
1 1/2 cups of sugar
1 tsp almond extract
1 tbsp vanilla extract
2 tbsp of Greek yogurt
1/4 cup of olive oil

Glaze
1 cup powdered sugar
1 tsp vanilla extract.
2 tbsp melted butter,
3 tbsp warm water

Directions:

Start by whisking the eggs, sugar, Clementine juice, zests, vanilla & almond extracts, olive oil , and yogurt together. The whisking will help to dissolve the sugar. Sift the flour, salt & 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 glazing it. This is important because the internal temperature of the cake won’t let glaze stick to it if it is even warm.

While it’s baking, you can dry toast some flaked almonds in a pan. Remove half of the almonds. Add a tsp of sugar to the pan, coating the remainder almonds in the sugar as it caramelizes. Pour that out onto a sheet of parchment and allow it to cook before you break it up into small pieces. Then mix the two types of almonds in a small bowl & set aside till you are ready to glaze.

When you are ready to add the glaze. Whisk that together & pour over the completely cooled cake. Garnish it with some Clementine zest, toasted almonds flakes & caramelized almond flakes.

Let me know if you try it!

Kali Oreksi!