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Clementine Blender Cake

Makes one 9-inch loaf

1¼ hours 30 minutes active, plus cooling

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This unusual cake is made by blending whole clementines, then using the puree to make a batter. Baked in a loaf pan until golden brown with a charmingly fissured surface, the dessert has the fine, plush crumb of a pound cake, a vivid saffron-orange hue and a moistness that keeps it fresh for a few days. Similar recipes call for oranges or lemons, but we found that clementines work especially well because of their small size, sweet-tart balance and the intense flavor and color of their peel. The fruit does need to be cooked prior to blending, but instead of the typical method of simmering, we employ the microwave, which gets the job done in a matter of a few minutes and leaves little to clean up. The cake can be served as soon as it has cooled, but we’ve found the flavor and texture improve after an overnight rest.

Makes one

9-inch loaf


Don’t microwave the clementines with the stems. Be sure to trim off enough of the stem end to expose the flesh. If not vented, the fruits may burst when heated. Also, after transferring the clementines to the blender, allow them to cool for 15 to 20 minutes so the heat doesn’t curdle the eggs.

1¼ hours

30 minutes active, plus cooling


  • 12

    ounces (2 large or 3 small) clementines, stem ends sliced off to expose the flesh

  • 2

    tablespoons plus 268 grams (1¼ cups) white sugar, divided


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