@emilyeatsthings: on the microphone this evening… our very own Ms. Mochi Louann 🎤 our spiciest girl. our sour patch kid. first she’s sour but when she’s sweet she’s very sweet 🙂‍↕️ this cake, however, is the perfect level of Not Too Sweet ☝🏻 and yes it really does work to blend the whole ass clementines with their skin on! recipe below 👇🏻 CLEMENTINE CARDAMOM OLIVE OIL CAKE INGREDIENTS: 3/4 cup (177ml) extra-virgin olive oil 3/4 cup (150g) granulated sugar 4 thin-skinned clementines, quartered and stems removed 1 tsp (6g) vanilla bean paste 3 large eggs 2 cups (240g) all-purpose flour 2 tsp (8g) baking powder 1 tsp (5g) baking soda 1/2 tsp (3g) fine sea salt 1/2 tsp (1g) ground cardamom For the whipped cream: 1 cup (236ml) heavy cream Zest of 2 clementines 2-3 Tbsp (~20g) powdered sugar, plus more for serving INSTRUCTIONS: Preheat oven to 350F. Line a greased 9-inch round baking pan with parchment paper and set aside. In a blender, combine the olive oil, sugar, quartered clementines, and vanilla, and blend until smooth. Pour into a large bowl and whisk in eggs until just combined. Add dry ingredients: flour, baking powder, baking soda, salt, and cardamom. Fold together with a rubber spatula until no dry patches of flour remain. Pour batter into baking pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let cool in pan for 5 minutes, then turn out onto a wire rack to cool completely. Combine the heavy cream, clementine zest and powdered sugar in a stand mixer fitted with the whisk attachment. Whisk for 4-5 minutes on high speed, or until soft peaks form. Dust cake with powdered sugar just before serving topped with whipped cream. #oliveoilcake #bakingrecipe #EasyRecipe

emily 🥕

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Wednesday 25 March 2026 22:46:52 GMT