Clementine Cake (DF)


I made this on Friday and Cameron and I happily snacked on it all weekend. It's an excellent snacking cake. I had a bag of super seedy clementine that I decide to turn into a cake. Serious cake cravings were happening over here. 

This cake is rich, moist, not too sweet and full of refreshing citrusy bites of clementine through out. It's one of those that are good anytime of day - a slice for breakfast, a slice as a snack or after dinner as dessert. When isn't a good time for cake? 

So good and similar to an olive oil cake. I used a combination of olive oil and coconut oil - its a flexible recipe. Just use what you like or have. Just keep in mind that different oils will lend different flavors to your cake. I'd recommend grape seed for mild flavor, olive oil for a moderate flavor or coconut for a heavy flavor. 

For the clementines, discard the peels and chop into small pieces. Pick out any seeds. That's it. We're adding pith and flesh to the batter. 

serves 8.

Clementine Cake

2 cups all purpose flour

3/4 cup sugar

1 teaspoon course kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup oil (coconut, grape seed, olive oil, or any combination)

1 1/4 cup coconut milk (I used boxed coconut milk beverage but any milk is ok)

3 eggs

4 clementines, peeled, chopped, seeds removed

Heat oven to 350 degrees. Oil a 9" round cake pan. Set aside. 

In a medium bowl, whisk flour, sugar, salt, baking soda and baking powder. In another bowl, whisk oil, milk, eggs and clementines. Stir wet ingredients into dry. Do not over mix, just stir until it comes together and there are no steaks of dry flour or lumps. Pour batter into prepared pan. Bake 1 hour and 10 minutes or until set in the middle. A cake tester should come out clean. Remove from oven and let cool in pan before serving. 

Pavlova + Roasted Peaches + Whipped Cream


Mmm.  Pav.  Love it.  Possibly the fanciest way to showcase fruit in a dessert.  It's a light and airy.  The outside of the meringue is has a delicate crunch while the inside is soft and marshmallowy.  

I prefer serving individual desserts but this recipe could be used to make a 9 inch pavlova.  Just trace around a 9" pie pan and use it as a guide if needed.  If you eyeball it, just try to keep it 2 inches tall.  The pav can be made a day ahead and topped before serving.

Serves 10-12. 

Pavlova with Roasted Peaches + Whipped Cream

4 egg whites, room temperature  

pinch salt

1/4 teaspoon cream of tarter  

1 cup white sugar  

1 tablespoon cornstarch

1 tablespoon lemon juice

splash vanilla extract

3 peaches, pitted, sliced

1 cup heavy cream

Heat oven to 230 degrees.  In a mixing bowl, with an electric mixer, whip egg whites, salt and cream of tartar until they begin to become foamy, about 1 minute.  Keep beating an add sugar 1 tablespoon at a time.  Beat until thick and glossy.  Beat in cornstarch, lemon juice and vanilla.  Beat until stiff meringue has formed.  It will hold its shape on an inverted whisk/beater.  

Spoon large dollops of meringue onto a slipat or parchment paper lined baking sheet.  They dollops require minimal spacing.  They expand only a centimeter or so when baking, usually from slight deflation from moving the pan around.  Create a slight depression in each dollop that will hold the whipped cream and peaches.  

Bake 40 minutes.  Turn pan.  Bake 40 minutes more.  Remove from oven and cool.   

For the peaches:  Raise oven to 400 degrees.  Arrange sliced peaches on a lined pan and roast 25 minutes.   

For whipped cream:  Place cream in a bowl (with optional pinch of sugar and vanilla extract) and whip until it becomes fluffy.  Don't over whip. 

Top each pavlova with whip cream, then peaches.  


Peach Crisp for One


Sometimes I just want a little treat but I don't want to make a whole batch of something.  A crisp is a great solution because It's very quick and doesn't require any crazy ingredients.  It's fruit based and perfect for enjoying whatever fruit is in season.    

Bake in any small oven safe baking dish like a mini pie pan or ramekin.   

serves 1. 

 Single Serving Peach Crisp 

1 large or 2 small peaches, pitted and sliced

1/2 teaspoon cornstarch

pinch sugar

pinch salt

couple turns black pepper

1 teaspoon lemon juice

2 tablespoons oats

1 tablespoon light brown sugar

pinch cinnamon + nutmeg

1/2 tablespoon cold butter

Heat oven to 350 degrees.  In a bowl toss peach slices, cornstarch, pinch sugar, salt, black pepper and lemon juice.  (I just use my hands.)  Transfer peach mix to baking vessel.  Wipe out bowl and mix oats, light brown sugar, cinnamon and nutmeg.   Work butter in with fingers until a course crumb forms.  Cover peach mix with oat mix.  

Bake 30 minutes.