11 Responses to “clementine olive oil cake”

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  1. I think the versatility of the olive oil cake is what makes it such a classic recipe. I’d bet that using a wonderful, fruity olive oil would complement the clementine so nicely.

    Happy New Year to you!

  2. Wow! That looks delicious, I think I better go preheat my oven…

  3. Carol

    Looks and sounds awesome! How much lemon juice do you need for the glaze? That’s not listed in the ingredients.

  4. @merry Jennifer, You are so right–the more flavorful and fruity the olive oil, the better. Happy new year! Though it’s not in season I think tarragon would be amazing too.
    @Jessica, Awesome. Thanks for checking out the recipe.
    @melissa, Thank you1
    @Carol, Glaze recipe fixed–thank you very much for catching that.

  5. This cake looks incredible. I will try it with orange. Glad I stumbled upon your blog! I’ll be subscribing! Feel free to drop by sometime. I’m always wanting to make new foodie friends! Megs x

  6. That cake must be bursting with sweet clementine flavor. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you’d come by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com/2012/01/sweets-for-saturday-51.html

  7. This cake sounds spectacular. I made an olive oil cake once – with rosemary and chocolate chips. Somehow, the flavour of olive oil was a wee bit strong for me. I’ve always wanted to give an olive oil cake another go, and this sounds lovely – I’ve some clementines waiting to be consumed!

  8. Lente

    350 degrees? I want to try this, but could it be 350farenheit? and around 180 degrees?

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