Tools
Tools
Ingredients
3 large eggs
1 cup sugar
½ cup canola oil
2 whole, unpeeled clementines, stem end trimmed, cut in half
½ lemon, seeded, stem end trimmed
1 teaspoon vanilla extract
¼ teaspoon almond extract
2 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Glaze:
2 cups powdered sugar
4 tablespoons clementine juice
Pinch salt
Zest from citrus to garnish if desired
Step by step
Preheat oven to 350°F/175°C. Spray baking pan with nonstick spray and set aside. Add eggs, sugar, oil, clementines, lemon, vanilla and almond extract to Pure Power Blender. Turn to glide the Precision Speed Control Knob between Speeds 7 and 8 and blend for about 1 minute, until citrus peel is very finely chopped.
Stop blender and add flour, baking powder and salt. Blend on Speed 1 just until flour is incorporated. Pour batter into prepared baking pan.
Bake for 30-35 minutes or until center lightly springs back when poked. While cake is baking, make glaze by stirring together powdered sugar, clementine juice and salt. Let cake cool and drizzle glaze over before slicing and serving.
Pro Tip: You can easily substitute orange for the clementine in this recipe. Use 1 navel orange, seeded. This recipe can be made gluten free by substituting an equal amount of a gluten-free all-purpose flour blend.