Hello citrus season! Adorably tiny clementines are back in grocery stores again, and it’s time to celebrate with adorably tiny desserts! To make these, I basically took a pound cake batter, added orange liqueur, citrus zest, and clementine juice, and made a citrus glaze to go on top. If that isn’t winning at life, I don’t know what is.
You don’t necessarily need any special bakeware to make these little clementine cakes. I used ramekins, but you could also use a muffin tin. As long as they’re tiny and adorable, you’re good.
These are super easy to put together, and really pretty. Get your fanciest tea cup, fill it with some piping hot Earl Grey, and have a bit of cake. It’s the perfect fall afternoon pick-me-up!
Clementine Cakes: Recipe Instructions
Preheat your oven to 350 degrees. Thoroughly grease and flour 10 ramekins or mini cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another small bowl, combine the buttermilk, clementine juice, vanilla, and orange liqueur. Set both of these mixtures aside.
In a large bowl, cream the butter and sugar together for 3-5 minutes, or until light and fluffy. Beat in the eggs one at a time, followed by the clementine zest. Add the flour and buttermilk mixtures alternately to the batter, starting and ending with the flour. Divide the batter evenly among the ramekins, smooth the tops, and bake for about 22 minutes, or until a toothpick comes out clean.
Allow the cakes to cool completely.
Make the glaze by combining powdered sugar, 2 teaspoons orange liqueur, 1 teaspoon water, and a drop of vanilla. Glaze the tops of the cakes and top with the clementine segments and lemon zest, if using.
Clementine Cakes
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoons buttermilk
- 6 tablespoons clementine juice
- ½ teaspoon vanilla
- 1 tablespoon orange liqueur
- 1 stick butter (4 ounces) (at room temperature)
- 3/4 cup sugar
- 2 large eggs (at room temperature)
- 3 tablespoons grated clementine zest
For the topping:
- 1/2 cup powdered sugar
- 2 teaspoons orange liqueur
- 1 teaspoon water
- a drop of vanilla
- 1 clementine (segmented)
- lemon zest (optional)
Instructions
- Preheat your oven to 350 degrees. Thoroughly grease and flour 10 ramekins or mini cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another small bowl, combine the buttermilk, clementine juice, vanilla, and orange liqueur. Set both of these mixtures aside.
- In a large bowl, cream the butter and sugar together for 3-5 minutes, or until light and fluffy. Beat in the eggs one at a time, followed by the clementine zest. Add the flour and buttermilk mixtures alternately to the batter, starting and ending with the flour. Divide the batter evenly among the ramekins, smooth the tops, and bake for about 22 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely.
- Make the glaze by combining powdered sugar, 2 teaspoons orange liqueur, 1 teaspoon water, and a drop of vanilla. Glaze the tops of the cakes and top with the clementine segments and lemon zest, if using.
Can I use orange extract instead of orange liquor?
If so how much?
Hi Tricia, I’ve never baked with orange extract, so I’m not sure!
Hi! My butter sizes vary so mow much butter is in the stick used in the recipe?
Hi Anon, 1 stick is 4 ounces. Also, thanks for your question as I have updated the post for clarity!
I’m hoping to make these for my class in celebration of Chinese New Year, do you think I could use orange extract or oil in place of the liqueur? If so, how much? Thank you, these look divine!
Yes you certainly can, Hope! 1 teaspoon of orange extract should be enough, since you already have orange zest in there.
This sounds like a nice little cake to finish off a meal. Do you have to divide this into ramekins or is it okay to bake in one large pan?
Hey Erlene, you can definitely bake the whole cake in one large pan. A loaf pan would probably work best.
Congratulations! This post is featured over at Diana Rambles today (from last week’s Pin Junkie Blogiversary Link Party) and has been pinned in the Featured at Diana Rambles board at Pinterest, Tweeted, and Recommended on G+. Please grab a featured button off my sidebar or via the link under the features. Thanks for sharing this awesome idea!
This looks like such a great little winter dessert! I love the use of the orange liquor! Thanks for coming by to #foodiefridays! Hope to see you again this week!
Wow, these look so yummy! I love clementines – I’ll definitely be trying this recipe out! Thank you for sharing at the Merry Monday Link Party!
Thanks, Amy!
Yum! Yum! these look beautiful and delicious.
visiting from Merry Mondays
Thank you so much, Audrey!
These look amazing! Found you on the Merry Monday link up!
Thanks Jenn! Hope you try them.
These are too cute and look delicious sarah!
Thanks for visiting, as always, Millie!