Surat, Gujarat
6 hours ago
Free shipping on all orders!

Clementine Orange Blossom Cake


15 mins


40 mins


55 mins



Ingredients for the cake:
	•	1 ⅓ cup clementines, peeled and blended into a pulp (measure after blending)
	•	2 eggs
	•	1 cup Anthony’s Goods Cane Sugar
	•	½ cup coconut oil, melted
	•	2 cups and 1 tbsp all-purpose flour
	•	1 tbsp baking powder
	•	1 ½ tsp vanilla extract 
	•	½ tsp salt
	•	2-3 tbsp Anthony’s Goods White Unhulled Sesame Seeds, for topping

Ingredients for the orange blossom syrup:
	•	2 tbsp sugar
	•	2 tbsp water
	•	7 tsp orange blossom water


This chewy clementine cake is a fragrant, floral and citrusy dream, balanced with the slight bitterness and crunch of unhulled sesame seeds. 

1. Grease a 9-inch easy release cake pan with melted coconut oil and preheat the oven to 350F.

2. Add peeled and segmented clementines to a blender and blend until as smooth as possible. Measure out 1 ⅓ cup and pour it into a large bowl. 

3. Add the eggs, vanilla extract, sugar and melted coconut oil and whisk until smooth. 

4. Then, add the flour, baking powder and salt. Mix with a wooden spoon until just combined.

5. Pour the batter into the prepared cake pan and smooth out the top. Sprinkle the surface generously with sesame seeds. Bake for 35-40 minutes, until the edges are golden-brown. 

6. While the cake bakes, make the syrup by adding the sugar and water into a mini saucepan over low heat. Stir until the sugar is dissolved, then add the orange blossom water, stir and remove from the heat. Set aside.

7. When the cake is baked, remove it from the oven and brush it with half of the syrup while it cools for 5-10 minutes. Then, carefully remove it from the cake pan.

8. Taste and add more syrup, if desired.  



Gluten Free Maple Pecan Scones

Gluten Free Maple Pecan Scones

Maple syrup and buttery pecans join forces to make the perfect autumn scone.

Read more
Creamy Chickpea, Leek and Potato Soup

Creamy Chickpea, Leek and Potato Soup

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

Read more
Roasted Fall Vegetable and Quinoa Bowl

Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

Read more
Mixed Berry Custard

Mixed Berry Custard

While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert.

Read more