Clementine cake is a zesty Mediterranean-style dessert, with just a little spice from the addition of cinnamon and (in this recipe) paprika. The smoky, sweet flavor of paprika complements the sweetness of the cake perfectly. Top it all off with a sweet and sticky glaze, and clementine cake is one of those desserts that’s hard to ignore.
If you’re looking for a spicier variant, try using some candied jalapeños as a topper to your clementine cake. See our recipe here, or you can purchase them (Amazon). Just place them atop the icing (in a pattern of your choice.) Those candied jalapeños will add to the sweetness and elevate the heat plenty. And you’ll have plenty around to some other fun candied jalapeño uses.
If you’d love something tangier, try adding a squeeze of lime juice to the frosting. The amount is up to you (based on how tangy you want it), but anywhere from 1/4 of a teaspoon to a full teaspoon is typically enough.
Clementine cake is best enjoyed fresh, but it can be stored in an airtight container for up to five days. If your cake becomes dry over that time, add some extra icing glaze to the top. It’ll help moisten things up.
See it being made:
Like this recipe? You’ll love these too:
- Spiced Peach Cake: Peaches and chili peppers are another tasty pairing.
- Jalapeño Lemon Drizzle Cake: Tart and sweet with the bright bite from those peppers.
- Chipotle Chocolate Chip Cookies: Chipotle brings both spiciness and smokiness here.
Our most popular spice pack! Mild, earthy, and sweet ancho pepper. Smoky and earthy medium-heat chipotle. And extra-hot, fruity habanero.
Slightly Spiced Clementine Cake
Ingredients
- 3/4 cup butter
- 3/4 cup sugar
- 1 teaspoon clementine orange zest
- 2 large eggs
- 1 cups cake flour or self raising flour
- 1 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon sweet paprika
- 2 tablespoons milk
Frosting
- 1 cup powdered sugar
- 2 tablespoons clementine juice approximately the juice of one clementine
Instructions
- Preheat the oven to 375 degrees Fahrenheit and grease a cake tin in preparation.
- Cream together the butter and sugar with a wooden spoon or mixer until light and fluffy.
- Place the clementine zest into the mixture.
- Add one egg at a time ainto the mixture and mix thoroughly between each addition to keep the mixture light.
- Gently stir in the cinnamon and paprika.
- Fold in the four with a spoon only until there is no white left (do not overmix).
- Add the milk and adjust if less or more is needed, folding very gently to combine.
- Transfer the mixture to the cake tin and bake in the center of the preheated oven for 25 minutes.
- Remove the cake from the oven and allow to cool completely before frosting.
For the frosting
- Combine the powdered sugar and just enough clementine juice to make the mixture firm.
- Drizzle over the cake and serve immediately.