Clementine Cake with Labneh
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Recipe Intro From lisathompson
Everyone who tries this clementine cake is completely smitten. We will use whole clementines (minus any seeds, of course) in an almond flour base made with creamy labneh that lends an incredible texture.
Recipe Description
This clementine cake recipe is intensely citrusy and moist with balanced sweet, bitter, and tangy notes. Plus, it lasts a long time in the refrigerator, so it’s ready whenever you need a little treat. It’s based on my popular Meyer Lemon Labne Cake from 2023 and is known amongst my friend group as “The Cake.” I like to finish this cake with just a dusting of powdered sugar, but you could top it with a dollop of whipped cream too!
- Clementine Cake Ingredients
- Ingredient Notes
- Test Kitchen Notes
- FAQs
- Recipe Card
Clementine Cake Ingredients
Ingredient Notes
Labneh/Labne
Sometimes spelled labneh, labne, labeneh, lebni, or labna depending on the region, this kitchen all-star is a Mediterranean/Levantine spread and dip made from cultured dairy. It has a creamy, dense texture that is like a cross between cream cheese and sour cream and works equally well in sweet or savory preparations like these Za'atar and Olive Oil Fried Eggs. If you can’t find labneh in your area, Italian mascarpone cheese is a good substitute in this recipe.
Clementines
Use fresh, organic citrus in this recipe for the best results!. Give the clementines a good scrub with warm water before dicing them to remove any surface dirt or impurities.
Test Kitchen Notes
Whip it good: This cake relies on fluffy whipped eggs for the majority of the structure (with a little help from the labne and the almond flour.) The cake batter can be made by hand with nothing more than handheld tools and a little elbow grease, but if you do happen to have an electric hand mixer or stand mixer feel free to use those on medium speed with the whisk attachments until the egg mixture is pale and fluffy.
Bake it fully: If it is properly baked, this cake will only sink slightly once removed from the oven, which is a very common feature of flourless cakes. Don’t remove it from the oven until it is baked through and doesn’t jiggle in the middle.
Springform pans are your friend: A springform pan will ensure easy removal/transfer to a pretty cake pedestal. They’re great for various recipes and make a smart investment for your kitchen for frequent bakers.
FAQs
What is Clementine cake made of?
Clementine cake is made from fresh clementines that are pureed whole with granulated sugar, labneh, almond flour, and eggs.
What can I do with a bag of clementines?
This cake recipe is perfect for using up a bag of clementines. You can also consider swapping in sliced clementine in my Orange-Honey Syrup or this healthy and delicious Honey Sesame Salmon with Fennel and Clementines
What can I do with old clementines?
It’s best to use fresh clementines for this recipe, but it’s perfectly fine if they are slightly older as long as they still taste good! Just be sure to steer clear of mushy, wrinkled or shriveled clementines that might be too far gone.
How long does this clementine cake last?
This cake usually disappears quickly because of how irresistible it is, but I can say with certainty that the cake will stay fresh and delicious tightly wrapped in the refrigerator for at least 1 week and up to 2 weeks.
What is citrus cake made of?
Citrus cakes are often oil-based and made with yogurt, sugar, and eggs.
Recipe Card
For the Cake
ingredients
- 6 ounces clementines, cut into 1/8ths
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup neutral oil, such as grapeseed or avocado oil
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1 cup labne/ labneh, room temperature
- 3 cups almond meal
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
Optional Mix-ins
ingredients
- 3 tablespoons poppy seeds, (add with vanilla extract in step 3)
- 1/2 teaspoon almond extract, (add with dry ingredients in step 4)
- Powdered sugar, for dusting, optional
Prep Your Pan
Method
Step 1
Preheat the oven to 350°F degrees.
Step 2
Coat an 8” round springform pan or a square baking pan with nonstick cooking spray and line the bottom and sides with parchment paper.
Make the Cake Batter
Step 1
Remove seeds from clementines, if necessary.
Step 2
Puree granulated sugar with the clementines in a food processor for 1 minute until smooth (there will be tiny bits of the peel, that is okay).
Step 3
Note: This step can be done with an electric hand mixer. Add eggs to a medium-large bowl and whisk vigorously by hand or on high speed for 2 minutes until very thickened and frothy. Add vegetable oil, olive oil, and vanilla extract and whisk again for another 1 minute. Whisk in labneh for about 30 seconds, then add in clementine mixture until completely combined.
Step 4
Sift almond flour, baking powder, and kosher salt to bowl and stir until no dry spots remain. Transfer mixture to prepared pan.
Bake the Cake
Step 1
Bake cake for 40-45 minutes, until edges are golden brown and the center is fully set- no jiggling! Let cool completely, then transfer to the refrigerator until chilled. This cake has a tendency to sink slightly in the middle, that is a characteristic of most flourless cakes. Dust with powdered sugar, if desired, before slicing and serving.
Storing the Cake
Step 1
This clementine cake can be stored tightly wrapped at room temperature for 1 day or refrigerated for 1 week.