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Slightly Spiced Clementine Cake

Slightly Spiced Clementine Cake

Course Dessert
Keyword Candied Jalapenos, Paprika
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 362kcal


  • 3/4 cup butter
  • 3/4 cup sugar
  • 1 teaspoon clementine orange zest
  • 2 large eggs
  • 1 cups cake flour or self raising flour
  • 1 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon sweet paprika
  • 2 tablespoons milk


  • 1 cup powdered sugar
  • 2 tablespoons clementine juice approximately the juice of one clementine


  • Preheat the oven to 375 degrees Fahrenheit and grease a cake tin in preparation.
  • Cream together the butter and sugar with a wooden spoon or mixer until light and fluffy.
  • Place the clementine zest into the mixture.
  • Add one egg at a time ainto the mixture and mix thoroughly between each addition to keep the mixture light.
  • Gently stir in the cinnamon and paprika.
  • Fold in the four with a spoon only until there is no white left (do not overmix).
  • Add the milk and adjust if less or more is needed, folding very gently to combine.
  • Transfer the mixture to the cake tin and bake in the center of the preheated oven for 25 minutes.
  • Remove the cake from the oven and allow to cool completely before frosting.

For the frosting

  • Combine the powdered sugar and just enough clementine juice to make the mixture firm.
  • Drizzle over the cake and serve immediately.



The paprika provides a very mild warmth to the clementine cake. For a spicier variant, place candied jalapeño slices atop the cake prior to serving. 
For a tangier cake, add lime juice to the icing. 1/4 to 1 teaspoon, depending on how tangy you'd like it. 


Calories: 362kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 171mg | Potassium: 106mg | Fiber: 1g | Sugar: 34g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg