Has this ever happened to you? You buy a bag of those adorable little clementine oranges and they’re too sour to eat, or your kids decide they’re “yucky”? In the past, I’ve put them in a decorative bowl and watched them rot (then I don’t feel so bad about throwing them away).
This year I decided to be proactive and find a way to make use of them. I hit paydirt when I found these two yummy recipes. One is more health conscious and one is a sweet tea bread. I loved them both.
No more rotting mandarin oranges!
CLEMENTINE CAKE
- 5 clementine mandarin oranges
- 2 eggs
- 1 cup sugar (I used half monk fruit)
- ½ cup olive oil
- 2 cups flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 -2 Tablespoons sesame seeds (or more!)
Preheat your oven to 350 degrees. Grease a round 8 or 9” cake pan (or a springform pan).
Process the clementines in a blender or food processor until smooth. Yes! The whole clementines, peel and all!
Pour the pulpy mess into a bowl and add the eggs, sugar and olive oil and mix until blended. Sprinkle the flour, baking powder and salt over the top and whisk gently just until mixed.
Pour the batter into your prepared pan and sprinkle with sesame seeds (I used way more than 2 Tablespoons because I love the taste and crunch of sesame seeds).
Bake for 35 – 45 minutes (depending on your pan size) or until a toothpick comes out clean.
That’s it! Easy-peasy!
CLEMENTINE TEA BREAD
- 6-7 clementines
- ½ cup softened butter
- 2 eggs
- 1 ½ cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup sour cream or vanilla yogurt
- 1/3 cups clementine juice
- Zest of 6 clementines
- 1 teaspoon of vanilla
GLAZE:
- ¼ cup clementine juice
- 1/3 cup sugar
Preheat the oven to 350 degrees. Grease a loaf pan.
Zest 6 clementines and set the zest aside. Use the same oranges to make 1/3 cup of juice times two (for a total of 2/3 cup of juice). Half of this will be used for the glaze.
Mix the flour, baking powder and salt together in a small bowl and set aside.
In a mixing bowl, cream the butter and sugar together. Add the sour cream (or yogurt). Add the eggs, one at a time, beating well.
Mix in ½ of the flour mixture and half of the juice. Repeat.
Add the vanilla and the zest and pour the batter into your loaf pan. Bake for 40-55 minutes or until a toothpick comes out clean. While the bread is baking, make your glaze. Put the other 1/3 cup of juice and 1/3 cup of sugar into a small saucepan and stir over medium heat until the sugar melts. Remove from heat.
Cool the bread for 5 minutes and then remove it from the pan. Place it on a rack over a cookie sheet and poke holes all over the top with a skewer. Pour the glaze over the top and let the bread cool completely.
I hope you enjoy these breads as much as we did. I’m sorry I didn’t get a picture of the sweet bread. We ate it too fast!
Read more of Ann’s contributions to allmomdoes here.
