Clementine recipes
Small, round and orange, clementines are thin-skinned with firm yet juicy sweet segments. They are thought to be a hybrid of a tangerine and a sweet orange and have a high sucrose content.
This cake is a celebration of Californian citrus fruit. After the gold rush, the prosperity of this state, came from the massive cultivation of oranges. Californians treat citrus in the same way as the British view apples. They know all the many varieties and shop for them by taste and name. You can use any kind of small citrus fruit for this cake.
More clementine recipes
Buyer's guide
Clementines are at their best from November to February.
Preparation
Clementines are so sweet that they need no added sugar. Instead cut away their pith and peel and slice or segment into sweet or savoury salads. adding lime juice, chicory and pomegranate seeds to the latter.
Use freshly squeezed clementine juice in place of a sugar syrup for sweet salads. It also makes a lovely jelly or drink. Kirsch or Cointreau taste good with clementines, as do pineapple and mango. Finely grate their zest and use in mousses, sweet butters and cakes.
