Corsican Clementine Cake

It’s citrus season in France and shiny little orange gems called clementines are overflowing at the markets. The Corsican clementine is France’s only native variety, a cross between the flower of the mandarin tree and the pollen of the orange tree. The season is quite short, November to January, so I find ways to consume these beauties in copious amounts before they disappear for another year. This clementine cake is wonderfully simple and really brightens up a dreary winter day. I like to pair it with a fluffy mascarpone frosting but it can also be served with a simple dusting of icing sugar. The dried clementine rings add color and flair but are optional if you just cant wait to dig into that cake.

Did you know…

Dating back to the Middle Ages, the tradition of gifting fruits can be traced to Europe during the harsh winter months. It was extremely difficult to find fresh fruits and vegetables, and due to the lack of vital nutrients, many Europeans were prone to develop illnesses, especially the vitamin C deficient disease known as scurvy. In an effort to prevent these illnesses, families would save up money to purchase oranges from merchant ships and often gave the fruits as gifts to their loved ones on Christmas day. Oranges became a symbol of love and care, were very hard to come by, and were considered an expensive, highly desired present.