Jump to Recipe Print Recipe Pin it!

Orange is the only foods which has a colour named after it! And it’s makes complete sense. I mean, just look at the colour! A beautiful vibrant orange coloured peel with equally beautiful organe coloured flesh.

Orange is my my favourite fruit to eat during winters. And I love using it in my cooking. As soon as you peel the orange or scrape a sliver of zest, the whole kitchen is fragrant and So it makes complete sense that I will bake with it too.

Clementine, a lovely kind of orange, is easy to peel and has a gorgeous sweet and tart taste,which I love as I like my oranges bit tart rather than sweet. And it’s beautiful to bake with. The clementine curd I made to go with this cake is gorgeous.

The poppy seeds in the cake provide a beautiful texture, mascarpone frosting a beautiful creaminess and clementine curd a smooth silkiness. So each bit of the cake feels like an explosion of flavours in your mouth.

I hope you make this amazing cake made with clementine and poppy seeds cake layered with mascarpone cheese frosting. A perfect cake for winter months or a christmas feast. Let’s get baking!

Happy winters day! and merry christmas!

clementine cake with mascarpone frosting
clementine cake with mascarpone frosting
Course Dessert, Snack, Tea Time
Cuisine British, European
Servings 10 slices

Ingredients

Cake

  • 150 gram plain flour maida or all purpose flour
  • 125 gram sugar
  • 120 gram butter
  • 3 eggs small
  • 25 ml clementine juice or orange juice
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • 2 tbsp clementine zest fresh or orange zest
  • pinch of salt

Clementine / Orange curd

  • 75 ml clementine juice or orange juice
  • 1 tbsp clementine zest or orange zest
  • 1 egg
  • 75 gram sugar
  • 75 gram butter unsalted, cut into 1cm cubes
  • 1/2 tbsp corn starch or arrow root powder

Frosting

  • 225 gram mascarpone or cream cheese if mascarpone is not available
  • 125 gram double cream or heavy cream or pouring cream
  • 150 gram icing sugar or frosting sugar

Instructions

Cake

  • Grease a 6inch baking round baking
  • Sift flour and baking powder
  • Beat together the sugar and butter until it's white and fluffy. About 2-3 minutes. Add in the eggs, orange juice and beat on a medium speed until it's fluffy, another 2-3 minutes
  • Slowly add in the flour mix until it's fully incorporated
  • Mix in clementine zest and poppy seeds
  • Bake at 175C for 30-35 minutes or until a skewer comes out clean when inserted in the middle
  • Remove from oven, let it cool for 10 minutes. Let the cake cool over a wire rack

Clementine / Orange curd

  • Beat the eggs and set it aside
  • Mix in clementine juice and cornstarch until it's smooth paste
  • Set a thick bottom pan on low heat and add in sugar, clementine juice and cornstarch
  • Cook, stirring it constantly, until the mixture thickens and is bubbling. About 2-3 minutes
  • Pour the hot mix in the beaten eggs while whisking furiously (it's super important to make sure the eggs don't turn into solids)
  • Return the mix to the heat until it thickens, about 2-3 minutes. Keep stirring continuously
  • Remove the mix from the heat and add in butter. Whisk until the butter melts

Frosting

  • Beat icing sugar and butter until fluffy and white, about 3-4 minutes
  • Add in the cream and mascarponse and beat for another 2-3 minutes until it's firm and fluffy

Assemble the Cake

    Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!
    clementine cake with mascarpone frosting
    clementine cake with mascarpone frosting

    Leave a Reply

    Your email address will not be published.

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: