This cake recipe comes from my cookbook, Seasons in a Vermont Vineyard: The Shelburne Vineyard Cookbook. It’s a light, delicately flavored, not too sweet cake. If you happen to have any left over, slice it and toast it and have it for breakfast with a little raspberry jam..
Clementine Cake with Fromage Blanc
Author: Lisa Cassell-Arms
Ingredients
- 4 egg
- ¾ cup sugar
- ½ cup light olive oil
- ⅓ cup maple syrup
- ½ cup Fromage Blanc (or plain Greek yogurt)
- 2¾ cups flour
- 2 teaspoons baking powder
- Pinch salt
- Zest from 3 clementines
- Juice from 3 clementines (about ¾ cup)
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350° F.
- Grease and flour 9-inch springform pan. In an electric mixer fitted with a paddle attachment, beat eggs and sugar until light and thick. On low speed, add the olive oil, maple syrup, and Fromage Blanc and beat until just combined. In a large bowl, whisk together the flour, baking powder, and salt. With the mixer on low, slowly add flour mixture to the egg mixture, occasionally scraping the sides of the bowl. Mix just until smooth, about 1 minute.
- Wash and dry clementines. Using a microplane, zest the clementines and add the zest to the batter. Juice the clementines and add the juice to the batter. Add vanilla and mix until just combined.
- Pour the batter into the prepared pan and bake for approximately 45 minutes or until skewer inserted into the center of the cake comes out clean.
- Cool and release from pan. Serve with fresh whipped cream if desired.
