Clementine recipes - Our favourite clementine recipes so you can make the most out of your organic clementines

clementine recipes

Here's a collection of clementine recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!

Clementine Cookies
Chocolate Clementines
Clementine Upside-down Cake

print page

Clementine Cookies

• 225 g (1/2 lb) flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 clementine rind, grated
• 125 g (4 oz) butter
• 90 g (3 oz) sugar
• 1 tablespoon corn flour dissolved in a little water
• 3 tablespoons clementine juice
• 1/2 teaspoon vanilla extract

Mix the flour with the baking powder and the salt, and put these to one side. Mix up the butter, sugar and the rind until the mixture is smooth. Add the corn flour, clementine juice and vanilla and mix it all up. Add the flour mixture and mix everything up to make a nice soft dough. Pop the dough in the fridge for an hour. Roll out the cookie dough, and cut it into your own shapes. Put them on a baking tray, spaced out to let them expand a little. Bake the cookies at 190ºC/375ºF/Gas mark 5 for 8 to 10 minutes, or until the cookies are lightly browned. Let them cool on the baking tray for a minute and then move them onto a rack to cool completely. Eat them once they’re cool, or they will keep in an airtight box for up to a week.

back to top

Chocolate Clementines

• 2 clementines, peeled, pieces separated
• 2 handfuls of cooking chocolate pieces

Half fill a small saucepan with water, and bring it to the boil. Reduce the heat to low. Put a larger, heat-proof bowl over the saucepan. Put the chocolate inside the bowl, and stir it while it melts. When the chocolate has melted, turn off the hob, put the bowl on the counter, and quickly coat the Clementine pieces in chocolate - use your hands or a fork - careful, it’s hot! Put the dipped pieces on a plate and eat warm, or chill them first in the fridge.

back to top

Clementine Upside-down Cake

A great one to whip up if you had one too many clementines at the bottom of your stocking! serves 6-8

For the topping:
• 20g unsalted butter
• 1 tbsp freshly squeezed clementine juice
• 3 tbsp caster sugar
• 8-10 small clementines, cut into 1cm-thick slices

For the cake:

• 100g butter, softened
• 2 clementines, juiced and zest finely grated
• 150g caster sugar
• 2 eggs
• 150g self-raising white flour
• 150ml natural yogurt
• 2cm piece of fresh ginger root, peeled and finely grated
• ½ tsp ground cinnamon

Preheat the oven to 180°C/gas 4. Butter and line a 23cm round cake tin. Melt the 3 tbsp of sugar reserved for the topping with the butter and clementine juice (retrieve the juice from the cut ends of the clementine slices!) over a high heat in a heavy frying pan, stirring in the edges as they caramelise to make a thick fudge sauce. Lay in the clementine slices, and cook for 1-2 minutes on each side, till they brown and release their juices, then transfer the pan contents to the tin, arranging the clementines in a circular pattern.

Beat the butter and remaining sugar with a hand-mixer until light and white. Add the eggs one by one, beating between additions, and sprinkling in a little flour if the mix looks like splitting. Fold in the flour, yogurt, freshly grated ginger, cinnamon and clementine zest. Add enough clementine juice for the mixture to drop softly from the spoon. Spread the mix over the fruit. Bake for 40 minutes, covering loosely with foil for the last 15 minutes. Wait till the cake cools a little, then tip out onto a plate so the fruit is uppermost. Serve with a dollop of crème fraiche.

back to top