Comments on: Clementine and Olive Oil Cake

By: Cenk

Cenk — Thu, 24 Mar 2011 09:19:03 +0000

jade – The top does crack, you just can’t see it in the photo I took.

By: jade

jade — Sun, 20 Mar 2011 18:15:35 +0000

Hi Cenk, I just recently made this cake of yours again & I love it, my only question is that the top cracks & I noticed your slices are perfect – any tips? thanks! jade

By: Cenk

Cenk — Wed, 22 Dec 2010 10:05:18 +0000

Jessica – Thank you! So glad to hear you liked the cake.

By: Jessica

Jessica — Tue, 21 Dec 2010 20:19:27 +0000

I found your site and this recipe when looking for something to do with the crate of clementines we have. Everything in the recipe is something I had on hand. I was skeptical as I’ve never used olive oil in baking. The only thing I did differently was make these as 15 cupcakes (cooking for 20 minutes). These are GREAT! My BF compared them to Starbucks Lemon Pound Cake (only orange). Thanks so much for the recipe and I’m bookmarking your blog!

By: sami

sami — Mon, 13 Sep 2010 20:03:48 +0000

Hi, I have the cake baking in the oven right now and it looks delicious. I have tried other falvours for cakes with olive oil before but never celementines, although they are one of my favourite fruits. I have found the first clementines for the season in the market and decided to try this recipe. I added a tsp of what we call orange blossom water to the juice since the clementines did not seem to have enough flavour yet. Thanks for the recipe! will be coming back for more!

By: Sher

Sher — Mon, 06 Sep 2010 21:53:01 +0000

This is the MOST perfect cake i have ever baked!! I mean JUST PERFECT!! It tasted better when cool and melted in my mouth! Thanks so much for this amazing recipe!

By: muggulu143

muggulu143 — Thu, 27 May 2010 11:22:02 +0000

Hi this is muggulu Thanks for the great recipe! I subbed lemon for the clementines and made olive oil, lemon, thyme cupcakes.

By: Magpie

Magpie — Thu, 01 Apr 2010 19:27:38 +0000

I wanted to love this cake. It sounded so wonderful- a citrus-y pound cake made with olive oil instead of butter! So I got me some Clementines, juiced them, craped the zest off and everything ( much more work than I am usually accustomed to -I’m a lazy cook) but then I forgot the cardinal rule of baking” follow the recipe EXACTLY) and I cheated on steps 6-8. I just dunked all of the flour in and beat the hell out of it. The result, my cake was kind of flat, ( also I used a round cake tin) plus on the first day, it tasted very strongly of olive oil, this mellowed a little by the second day. Well guess I’ll just try again.

By: Linda

Linda — Sat, 27 Feb 2010 23:08:03 +0000

My friend, I made this cake last night, and it was as exquisite as it sounds. Delicate, light, with that definite moist poundcake consistency.
Thank you so much for this recipe! Next I must make the chocolate mango dessert…you are breaking me away from my “usual” favorites!

By: manadhii

manadhii — Thu, 21 Jan 2010 12:42:53 +0000

Thanks for the great recipe! I subbed lemon for the clementines and made olive oil, lemon, thyme cupcakes.