My kids are super picky about clementines. One week I bring home a bag and they are gone in a day. The next week they sit around for days before one of them confesses that these particular fruits are simply not up to scratch. Last week we had a crate full of such clementines and I was determined to find something to do with them. After some Google inspiration I decided to try a cake. I was out of gluten free flour so I used Hodgson Mills gluten free yellow cake mix, substituting the vanilla extract for orange extract.
In between the layers I used a Clementine curd, recipe found at: http://www.pineappleandcoconut.com/recipes/oh-my-darlin-clementine-cupcakes/ It was a snow day so I chilled the curd in the fresh snow! When it was set I spread it in between the layers of cake and covered the whole thing with a Clementine Buttercream. Here’s the recipe I came up with for that:
1/2 cup of butter, softened
4 cups confectioner sugar
2 tsp Clementine zest
1/2 clementine juice, strained
Beat the sugar and butter together for several minutes, scraping the bowl. Mix in the zest. Slowly add juice until desired consistence is reached. I like a thick buttercream but it can be a lot harder to spread.