Monday, April 19, 2010

Oh, my Darlin' Clementine (for a Breakfast Olive Oil Cake)

My son and I are on a Clementine kick.  You've never had them?  To be honest, neither had we, until this season.  Where we live, the brand Cuties are easily spotted at our local grocery store and at Costco.

They're a blend of two kinds of mandarins: Clementine and Murcott.  I keep them in my purse, for  a quick snack that satisfies my craving for sweets. They peel so easily!

I buy them in 3 pound and 5 pound bags, and they disappear really fast!  My Blogger Buddy, Stacey ("Stacey Snacks") posted her recipe of a Clementine Olive Oil cake in early March.  I remembered it, as I was enjoying a juice "Cutie" and pondering what I could make with some of them.  This cake is super easy to make:

First, I zested the four of the clementines, and then peeled them. (The zest will be added to the batter.) In a food processor, I whizzed the peeled fruit to make about ⅔ cup of fresh pulpy juice.  You'll need flour, baking soda, baking powder and salt. Just whisk those together.  You also need 2 eggs, room temperature. Next..

 Instead of butter, we're using olive oil-- NOT vegetable oil, or canola oil... I'm using Extra-Virgin Olive Oil.  I have expensive stuff, but that's more of a finishing oil.  I buy my EVOO at Trader Joe's...it's a staple in my pantry.  You only need 3/4 of a cup, which is added with the eggs and sugar until it's well blended and light.


Next, you add the pulpy juice...then the dry ingredients...and the batter is done. Quick!

Parchment paper is a good thing to use, but I use Baker's Joy.  Stacey says to bake it at 375F for 50-55 minutes, but I always set the timer for 10-15  minutes less when I am trying a new recipe. It's a good thing that I did, because the loaf was finished at 40 minutes!  NOTE: You could easily turn these into muffins.

I let the baked loaf cool for 20 minutes, and then put it on a cooling rack.  Stace says to wait a day to taste the cake, because it tastes even better. Uh-huh.

It is my duty to slice the cake, once it cooled down-- purely for quality control purposes. I'm liking those bits of Clementine pulp, Stacey!

VERDICT:  The cake was moist, and slightly dense.  It's not too sweet -- so, if you have a sweet tooth for traditional American Cakes... you might be disappointed.  I felt the taste of the Clementine was very subtle... I almost wanted more of it to come through.  My husband didn't like the cake that much-- he ate two slices and that was it..  I think he just couldn't fathom the idea of olive oil, instead of butter. I shouldn't have told him, in advance!  Me?  I was raised by a German mom, so I like cakes that aren't super sweet with a lot of frosting. I liked the cake, and I ate a slice or two each morning with my coffee.    I bet that if I made a glaze for this, with some tangy lemon juice, that he would like the cake better. Oh, I'd also have to fool him by calling it Clementine Butter Cake. 

I am linking this recipe to the Saturday Blog Showcase, hosted by Lori at "All  That Splatters" and Ann at "Thibeault's Table".   It's a great way to give a shout out to fellow bloggers and a fun way to discover new food blogs.  I would love to have more of you participate, so please link a recipe you've recently made from a fellow Food Blogger. Thanks Stacey!

I hope you find Clementines, before the season is over!






Easy Clementine Olive Oil Cake

If you've never made a cake with olive oil ...

See Easy Clementine Olive Oil Cake on Key Ingredient.


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29 comments:

Monica H said...

Deb your Clementines are gorgeous. I love the intensity of their color. I always think your photos are nice but the first two in this post are really nice!

Prairie Mother said...

Quick breads are my favorite thing to make! I even have a recipe for avocado bread...yum. I am definitely trying this one...it looks scrumptious! Thanks.

Kim said...

I think this cake sounds magnificent Debby! I love all the orange flecks of clementine throughout the cake - absolutely gorgeous.

Stacey Snacks said...

Deb,
Gorgeous photos of the cake, and I am happy you tried an original baking recipe by me and were not scared!!!

We LOVED this cake, but it had to sit a day before eating.....it was sweet enough for me, but I am not an icing girl, as you know.
xxoo

Lisa said...

I would have a hard time letting it sit for a day before devouring it! Looks so delicious.

Bellini Valli said...

I have been on an olive oil cake kick with blood oranges, lemon poppy seed and now zucchini. I just love them!!!!

Carla and Michael said...

Oh how convenient for me. We just bought a 3 lb. box at the farmers market yesterday. I will be trying this one this week. Thanks.

Joanne said...

This sounds so very refreshing. Perfect to pair with a nice cup of tea, don't you think?

T.W. Barritt at Culinary Types said...

I think olive oil cake is the unsung hero of the baking world. SO moist. But you've really kicked it up a knotch by adding such beautiful clementines!

Ciao Chow Linda said...

You can't please those guys all the time! That means more for you, right? This looks so delicious and moist.

frockandfork said...

I would for sure eat your beautiful cake :) A Clementine cake ... sounds so original! I actually love backing with olive oil though I don't do it too often .... well ... happy eating dear Debby :)

From the Kitchen said...

Oh my how I love clementines and in the cake they sound wonderful (and look beautiful flecked throughout). This is definitely going into my "to do" file. Thanks so much!

Best,
Bonnie

À LA GRAHAM said...

Looks awesome, Debby! I am def going to give this a try. Gorgeous photos as always!

TKW said...

This looks delightful! I'm definitely a fan of not-too-sweet!

Joe Ambrosino said...

I bookmarked this recipe. I love the combination of olive oil and orange.I like Trader Joe's olive oil too as an every day cooking oil.

Velva said...

Clementines are delightful! Orange and olive oil are nice flavor combination. I think I would really like this cake-I prefer my cake not too sweet. This looks just right.

No doubt you have been enjoying your son being at home.

Debinhawaii said...

I love clementines and this cake looks delicious--especially with the olive oil. ;-)

The Short (dis)Order Cook said...

Olive oil cakes can be a taste that needs getting used to, so I can see how your husband might not be into it, but I think it works well as a breakfast cake when you may not want something sweet.

I love clementines too. I buy those crates of them and eat way too many in one sitting. I never thought to put them in dessert, so this was a great inspiration!

Simple Simon said...

You made me laugh when you mentioned that you shouldn't have told your husband about the olive oil. I often think that with my picky spouse. Your bread looks fantastic and moist. I will be making this soon and I'll heed your warning about divulging the secret ingredient!

Penny said...

So vibrant! I would love this with coffee in the morning. Your pics are great.

scrapingtheskillet.com said...

Debby - I just have to say that I've been dreaming of olive oil cake lately...weird. Yours looks divine! Thanks for keeping up with STS even though I took a hiatus!

Karen said...

Oh, I love those clementines! I made a clementine-brandy marmalade a while back. It's absolutely delicious - like eating candy. I, too like a cake that isn't too sweet... I'm sure I'd love this olive oil cake.

Lori (All That Splatters) said...

I love a moist, dense cake. I think this one is right up my alley! I love those little Cuties, too - I've gone through my share of them this season!

Happy SBS!

Joe Ambrosino said...

You don't give the measurements for the flour, baking powder or salt.

A Feast for the Eyes said...

Actually, I do! Just scroll to the bottom of the post. You will find a printable recipe.

sewa mobil di surabaya said...

i can't imagine how it feels, it is certainly very delicous and tempting.
so yummy of course

Joe Ambrosino said...

I found the recipe,Debbie. Thanks! I made the cake Sunday afternoon and cut a piece for my wife and I Monday morning, and Tuesday morning and evening, and Wednesday morning. Like most things I bake, my wife has one serving to my six! The cake is very moist and looks beautiful, but I(unlike your husband) was a little disappointed that the taste of the olive oil couldn't be detected. Like you, I use Trader Joe's Italian olive oil, but feel I could have achieved the same result with any vegetable oil. Perhaps your husband has more refined taste buds.I would definitely use the recipe again in any case.

Ingrid said...

Oh, okay I'm gonna have to start a Debby's desserts to try list!

I've been wanting to try baking an olive oil cake. Yours looks delish!

Less info is definitely more when trying out new recipes on the family! :)
~ingrid

Anonymous said...

Debbie,
P.S. Of course I'd give credit, where credit is due. :o)
~ Kim