Autumn Clementine Cake

In a city like Málaga, where the weather is so unpredictable, you have to catch every little hint of a season change. So, when autumn made its subtle appearance and my family came to visit, I knew there was no better way to welcome both than with the warm, inviting aroma of a freshly baked citrus cake.

My daughter, who's recently caught the cooking bug, eagerly jumped in to help, and together we whipped up this fluffy, cloud-like cake.

It's the kind of treat that just begs for a cup of tea on the terrace, where we finally got to enjoy the cool breeze that Málaga has been hiding all summer long!

The Recipe

The recipe fits a 30 cm long loaf pan.

What you need:

• 1 large egg

• 1/2 cup sugar

• 1/2 tsp vanilla extract

• A pinch of salt

• 1/2 cup freshly squeezed clementine juice

• Zest of 2 clementines

• 1/3 cup oil

• 1 cup flour

• 1 tsp baking powder

• 2 tbsp cornstarch

  
  

For decoration

• Powdered sugar

Notes:

• It’s better to wait a little and serve the cake at room temperature, althogh the smell can drive you crazy :)

• The cake can be stored in a sealed container in the refrigerator for up to a week - since the cake is usually finished in 2 days in my house, I store it outside, especially when the weather is not hot.

• Instead of clementine juice, you can use orange or mandarin juice in the same quantity.

  
  

What to do:

1. Preheat the oven to 180°C and grease the loaf pan.

2. In a bowl, whisk together the egg, sugar, vanilla, salt, juice, zest, and oil until well combined.

3. Add the flour, baking powder, and cornstarch, and mix until just combined.

4. Pour the batter into the pan and smooth the top slightly.

5. Bake for 35-45 minutes, or until the cake is risen, golden, and firm to the touch.

6. Allow to cool completely at room temperature.

7. Dust with powdered sugar and serve.