Sunshiny clementine mascarpone cake
Citrusy, colorful and just plain delicious. We can color our winter with its beautiful colors and flavors with this cake, kept moist with an Italian twist of mascarpone cheese.
In winter, there aren't many fruits to choose from. But one of my favorites comes out during this season, making the limited choices more bearable. Clementines color my kitchen with desserts, savory dishes or just plain fruit to enjoy after a satisfying meal. They are sweet and fragrant, being hybrids of mandarins and sweet oranges. In this recipe, I used mascarpone cheese to give it a bit of moisture and softness. With the citrusy syrup seeping through the cake, it's clementine heaven.
Clementine mascarpone cake recipe
Yields a 9-inch cake
- Knob of butter
- 1-1/2 cups flour plus more for sprinkling on the springform pan
- 3 eggs
- 3/4 cup granulated white sugar
- Pinch salt
- 9 ounces mascarpone
- 1/2 cup clementine juice (about 4 clementines, depending on size)
- 1 tablespoon baking powder
- Clementine syrup (see recipe below)
- Clementine garnish (see recipe below)
- Fresh mint leaves for garnish (optional)
- Rub the butter in the inside part (bottom and sides) of the round springform pan or baking pan you are using. Sprinkle it with flour, covering the butter that you just rubbed on, then shake off the excess. Set aside.
- In a bowl, beat the eggs with the sugar and salt until the mixture becomes light-colored and fluffy.
- In another bowl, gradually add the clementine juice to the mascarpone while mixing with a wooden spoon. Then mix in gently the egg and sugar mixture.
- Sift the flour and baking powder while adding them to the batter. Mix gently to combine.
- Transfer the batter to the springform pan.
- Positioning the cake in the middle rack, bake in a preheated oven of 350 degrees F for 50 minutes or until cooked through. If after 30 minutes the cake's surface has already turned golden brown and still needs more cooking, quickly cover it with aluminum foil to avoid burning the surface. (There's no need to seal it well on the sides.) Continue cooking.
- Check if the cake is cooked by inserting a knife at the center of the cake. If it comes out clean, then it's already cooked. If not, leave the cake for a few more minutes in the oven.
- Let it cool. When it has cooled, take it out of the pan and transfer it to a serving plate.
- Brush a generous amount of the clementine syrup on the top and sides of the cake.
- Arrange the sliced clementines and fresh mint leaves on top. Brush more syrup on the clementines to make them shiny.
- Serve the cake with the remaining syrup. It can be poured on the individual slices of the cake to give more flavor and moisture to the cake.
Clementine syrup & garnish recipe
Yields enough for a 9-inch cake
- 1 cup clementine juice (about 8 clementines, depending on the size) plus 1 tablespoon zest, grated
- 1/3 cup granulated white sugar
- 6 clementines (depending on size), sliced
- Over medium-low heat, in a small saucepan, combine the clementine juice and sugar.
- When it starts to boil, turn the heat down to low and simmer for about 7-8 minutes or until it becomes lightly syrupy in consistency. It will become thicker when cold.
- Add the clementine zest 1 minute before turning off the heat.
- Transfer the syrup to a small bowl.
- Over medium-low heat, in the same saucepan, distribute the clementine slices and cook both sides, about 2 minutes each.