Let her cook: A citrusy birthday treat to celebrate sweet Clementine

My beloved Clementine turns 2 this week and I’m thinking about what to make to celebrate. I love the name Clemmy. Because it means “mercy” and the citrus motif always gives her some direction in choosing her things.

This is a slightly adapted version of my trusty Lemon Olive Oil Cake, adapted to her name. You can dye the elderflower buttercream frosting orange or any color you like. Like a clementine, it has a sweetness with a surprising punch. How lucky we are to have her.

I use a convenient springform pan, but this can easily be done with two layers in a standard cake pan. Baking times may vary!

Device

Orange Cake Ingredients

• 1 cup olive oil
• 3 large eggs
• 1 1/2 cups granulated sugar, 2 tablespoons to sprinkle on top
• 2 teaspoons vanilla extract
• 3/4 cup freshly squeezed orange/clementine juice
• Zest of 4 oranges or 6 clementines
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup buttermilk (you can also use half and half)

Elderflower buttercream ingredients

• 1/2 cup unsalted butter (room temperature)
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla essence
• 2 cups powdered sugar
• 1 1/2 tablespoons elderflower cordial (Saint Germain is my favorite)

Instructions

1. Preheat oven to 350F. Grease the bottom and sides of a 9-inch springform pan, line the bottom with a circle of parchment paper, and wrap the outside with foil to prevent leaks.
2. In a large mixing bowl, combine olive oil, eggs, and sugar.
3. Add vanilla, zest, and juice. Whisk gently to combine.
4. Sift together the salt, baking powder, baking soda, and flour. Add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Be careful not to overmix at this stage. Mix everything together until no streaks of dry flour remain.
5. Pour batter into springform pan. Sprinkle 2 tablespoons of granulated sugar evenly over the top.
6. Bake for 50-55 minutes. By the time it’s done, the cake should have risen and the top should start to turn a little golden brown. However, ovens vary widely, so you may need to bake longer to get the cake to center. Test with a toothpick. If the cake appears to be getting quite brown towards the end of baking, place a loose piece of foil over the cake.
7. Remove from the oven and let cool in the mold for about 10 minutes. Then, gently remove the cake from the springform pan and let cool completely on a baking rack. I like to let it cool completely in the fridge before frosting.
8. For the buttercream, combine the butter, salt, and vanilla in a large mixer bowl and mix on medium speed until smooth. Beat in powdered sugar, 1 cup at a time, on low speed until thoroughly combined. Add the elderflower cordial and mix on low speed until smooth.
9. Use an offset spatula to spread the frosting onto the cooled cake. Decorate with flowers, candied oranges, or in our case birthday candles.