My darling Clementine turns 2 this week, and I’ve been thinking about what I can make to celebrate. I love Clemmie’s name because it means “mercy,” and the citrus motif always provides some direction when it comes to choosing things for her.
This is a slight variation on my trusted lemon olive oil cake, adjusted to match her name. You can tint elderflower buttercream frosting orange, or whatever color you like. It’s sweet with a bit of an unexpected punch, just like Clementine. How lucky we are to have her.
I use my handy springform pan, but this could easily be done in two layers in standard cake pans. Bake time may vary!
Equipment
Ingredients for the orange cake
- 1 cup olive oil
- 3 large eggs
- 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
- 2 tsp vanilla extract
- 3/4 cup freshly squeezed orange/clementine juice
- zest from 4 oranges or 6 clementines
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups all purpose flour
- 1 cup buttermilk (can also use half & half)
Ingredients for the elderflower buttercream
- 1/2 cup unsalted butter, at room temperature
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 2 cups powdered sugar
- 1 1/2 Tbsp elderflower cordial (St. Germain’s is my favorite)
Instructions
- Preheat oven to 350F. Prepare a 9" springform pan by greasing the bottom and the sides well and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.
- In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
- Add the vanilla, zest, and juice. Whisk briefly to combine.
- Sift together the salt, baking powder, baking soda, and flour. Alternating with the buttermilk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.
- Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.
- Bake for 50-55 minutes. By the time it’s done, the cake should have risen and started to turn a bit golden brown on the top. Ovens do vary greatly, though, so you may need to bake your cake longer to get it done in the center. Test with a toothpick. Lay a loose piece of foil over the top of your cake if it seems to be getting very brown toward the end of baking.
- Remove from the oven and allow to cool for about 10 minutes in the pan. Then, gently remove the cake from the springform pan and let it cool completely on a baking rack. I like to let it cool completely in the refrigerator before frosting.
- For the buttercream, beat butter, salt, and vanilla in a large mixer bowl on medium speed until smooth. Mix in powdered sugar on low speed 1 cup at a time until fully incorporated. Add elderflower cordial and mix in on low speed until smooth.
- Use an offset spatula to spread frosting over cooled cake. Garnish with flowers, candied oranges, or, in our case, birthday candles!