Double Layered Clementine Cake


Cakes with pieces of clementines are delicious. Add a topping of marshmallows for even more awesomeness to this double layered clementine cake.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Double layered clementine cake
Veronique van Ohmydish

Made by Véronique

Published at 2015-12-05, this recipe is for 12 people and takes 1 hours 10 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 17-03-2021

1 hours 10 minutes 12 people Pie and cake
Double layered clementine cake


(✓ Tip: click to check off)

  • 400 gram self-raising flour + extra for dusting
  • 400 gram sugar + 2 cups extra
  • 400 gram butter on room temperature + extra for coating
  • 8 eggs
  • 2 teaspoons of vanilla sugar
  • 16 clementines
  • 2 cups of water
  • tablespoon of milk
  • about 100 gram marshmallows
Double layered clementine cake ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • Cutting board & chef's knife
  • Large pan
  • standmixer or handmixer with the whisk attachment
  • 2 equal-sized round springform (we've used 24cm pans)
  • Silicone kitchen brush
  • Whisk
  • Spatula
  • Medium-sized pan
  • Cooling rack
  • Oven

Double Layered Clementine Cake

1 hours 10 minutes 12 people Pie and cake

View the original recipe via:

Preparation -- 10 minutes

Add 2 cups of sugar and 2 cups of water into a large pan and bring to a boil. Meanwhile, rinse about 3 of the clementines and cut them into thin slices. Add the slices to the syrup in the pan and let it simmer for an hour on medium-low heat.

Start by making two simple cakes, by pouring the batter into round spring forms. Use butter to coat the spring forms and dust them with flour. Pre-heat the oven to 165 degrees celsius or 330 degrees fahrenheit.

Mix sugar, butter and vanilla extract in your stand mixer, or handmixer bowl, until a very smooth mixture, appears. One at a time, add the eggs and keep on mixing.

Start adding the flour little by little and keep on mixing until you've reached a smooth and light yellowish batter. Use a sharp knife to trim as much of the orange peel and white skin (pith).

Cut the segments out, as close to the membrane as possible to create clementine wedges. Cut the wedges in pieces and add to the cake batter.  

Double layered clementine cake
Double layered clementine cake

Finishing the double layered clementine cake -- 1 hour

Divide the cake batter over the two prepared spring forms. Bake the two cakes in about 1 hour. Don't open the oven while baking otherwise, the cake will collapse.

Poke with a wooden skewer to check, when it comes out clean, the cakes are ready. Let them cool off completely on a cooling rack.

Remove the clementine slices from the sugar-water and place them on a cooling rack to let them harden out, until ready to use.  

Double layered clementine cake
Double layered clementine cake

for the marshmallow topping: heat milk in a medium-sized pan and add the marshmallows. Let them simmer on low heat until melted and smooth and then pour half of the marshmallow topping onto the first cake.

Place the second cake on top and divide the other half of the marshmallows on top. Finish the cake with sugared clementine slices.

If you got leftover sugared clementine slices, you can easily make candy by drying them in the oven at about 50 degrees for about 2 hours, or as long as needed depending on the thickness of the slices.

Rank this recipe!
0 votes