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Sun, Nov 01, 2020
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Clementine and Cinnamon Layer Cake (Clementine και Κανέλα στρώμα κέικ)

Cretan Cuisine (Κρητική κουζίνα)-Clementine and Cinnamon Layer Cake (Clementine και Κανέλα στρώμα κέικ)

Clementine and Cinnamon Layer Cake (Clementine και Κανέλα στρώμα κέικ) is a spicy, sumptuous (yet butter-free) version of the simple olive oil cake.
There's lots of room for personalising this spiced olive oil cake, as done here. Try Rye flour for an earthier flavour; add chopped nuts for textural oomph, or play with some of the more curious natural flavour extracts available.

Makes one 20cm diameter cakeClementine-and-cinnamon


  • 3 medium eggs
  • 150g soft dark-brown sugar
  • 150ml olive oil
  • Zest of 3 clementines, finely grated
  • 30ml clementine juice
  • 200g wholemeal spelt flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon

For the whipped clementine curd

  • 25ml clementine juice
  • Zest of 3 clementines, finely grated
  • 2 egg yolks
  • 2 tsp good orange extract (optional)
  • 75g caster sugar
  • 125g unsalted butter, cubed

For the cinnamon glacé icing

  • 1 tsp cinnamon
  • 150g fondant icing sugar


  1. Heat the oven to 180C/160C fan/350F/gas mark 4, then line the base and sides of a deep, round 20cm cake tin with greaseproof paper.
  2. Whisk the eggs and sugar until thick, then beat in the oil, zest and juice.
  3. Combine the flour, baking powder and cinnamon in another bowl, then fold this through the egg mixture.
  4. Spoon into the tin and bake for about 45 minutes, or until a skewer poked in comes out clean.
  5. For the whipped clementine curd, mix all the ingredients together in a saucepan, then heat, whisking all the time, until thick and almost boiling. Immediately spoon into a bowl, cover and chill then whisk to thicken before using.
  6. Split the cake, spreading the base layer generously with orange curd.
  7. For the icing, place the cinnamon and icing sugar in a bowl, mix with a few teaspoons of water – just enough to make a smooth, thick consistency – then spread this over the top of the cake.
  8. Finally sandwich the layers together and leave until set before serving.

Spiced Olive Oil Cake (Πικάντικη Ελαιόλαδο κέικ) as made by Dan Lepard of the Series: Step-by-step baking. In the Guardian.

Enjoy your Clementine and Cinnamon Layer Cake/Clementine και Κανέλα στρώμα κέικ (Καλή όρεξη)

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