Clementine Tea Cake
Banana bread seems to be on everyone’s must “stress bake” list… probably because we all stocked up on bananas… and continue to. It has become a bit of a joke, so let’s switch up the fruit?
We happen to be buying as many clementines as bananas around here… and I have always wanted to try and replicate this orange bread we used to get at The Muffins Shop Cafe in New York ages ago… so Clementine Tea Cake. Tea cake, snack cake, quick bread, call it what you want, it is good! Bright and not overly sweet, this citrus cake will become a quick favorite.
That said, I believe Thad’s Banana Bread is the best recipe around… if you haven’t tried it please do. I am currently getting daily texts about folks baking it during quarantine!
Clementine Tea Cake
Ingredients:
- 12 Clementines peeled and broken into sections, checking for seeds
- 1 2/3 Cup gluten free flour (I like this one)
- 1 Cup honey
- 1 Teaspoon vanilla
- 1 Egg
- 1/4 Cup butter, melted (half stick)
- 1 1/2 Teaspoon Baking Soda
- 1 Teaspoon Salt
- Sprinkle of cardamom (optional)
Instructions:
- Preheat oven to 325 degrees.
- Add the 12 clementines to your blender and blend until they are broken down, but not completely.
- Add the honey and vanilla , and mix. Then add the egg and mix together.
- Now slowly add in all the dry ingredients, stir well to combine.
- Pulse while pouring in the melted butter (I melt butter in a pyrex measuring cup in the microwave).
- Pour batter into a greased 8 x 8 cake pan. If using metal (or another shape or size) you may need to adjust the time a little bit longer.
- Bake in your preheated oven for 50 – 60 minutes and then check center with a knife or a tooth pick to see if it is done. It should come out clean.
- Cool completely before slicing and then enjoy!
