White Chocolate Clementine Cake

White Chocolate Clementine Cake

    

     Do you remember those creamsicle ice cream bars we had as children? I was thinking about those the other day, and wondering if I could make a cake reminiscent of one. I didn't have any oranges in the house, only a big bag of clementines. (FYI: A clementine is actually the smallest variety of mandarin, it's cousin being the tangerine. It has a taste very similar to a regular orange, except it is sweeter and less acidic).

     I searched the web for some orange cake recipes and substituted clementines. To give the cake a creamsicle taste, I added a bag of white chocolate chips to the batter and topped it with freshly whipped heavy cream, sweetened with a lot of powdered sugar.

     There were two things I observed when tasting the cake: One, I should have added more clementine peel because of the milder flavor compared to regular oranges. Two, I should have sprinkled the white chocolate chips on top of the batter instead of stirring them in, because they sunk to the bottom and sides of the pan. (Although I did get compliments on the caramelized flavor from the chips going to the sides and bottom).

     Overall, the cake was superb. It tastes even better the next day because the clementine flavor intensifies and the cake becomes moister. My mom discovered that if you heat it up in the microwave before adding the topping, the whipped cream slowly soaks into the cake for an even stronger creamsicle taste.

  

Eggs nice and frothy after beating for 5 minutes

The butter, sugar, and clementine peel creamed together

After adding the beaten eggs to the creamed mixture

The final batter

Warm out of the oven

White Chocolate Clementine Cake
3 large eggs
12 Tablespoons butter, softened
1&1/2 cups white sugar
2 teaspoons freshly grated clementine peel
3 cups all-purpose flour
2&1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup freshly squeezed clementine juice
2 cups white chocolate chips

1. Preheat oven to 350 degrees. Grease and flour a 9"x13" cake pan. In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
2. In a small bowl, beat the eggs on high speed for five minutes. Set aside.
3. In a large bowl, beat together the butter, sugar, and clementine peel. Add the beaten eggs and beat well for two minutes.
4. Add the flour mixture to the egg mixture in three additions, alternating with the clementine juice in three additions. Stir just until moistened and smooth.
5. Pour into prepared pan. Sprinkle top evenly with white chocolate chips. Bake for 38-40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool on wire rack several hours. Garnish with sweetened whipped cream.

Sweetened Whipped Cream
2 cups heavy cream
1 cup powdered sugar
1 teaspoon vanilla extract

1. Put a large bowl and beaters in freezer for at least 20 minutes before making.
2. Combine all ingredients in a large bowl. Whip with beaters until stiff peaks form.

Topped with a generous amount of sweetened whipped cream

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