Festive Clementine Yoghurt Cake

This delicious, festive yoghurt cake is perfect for all the special occasions happening this time of year!

Recipe from Olive Magazine

Serves 12 


4 Seedless clementines, 3 whole and zest + 2 tbsp of juice from the 4th

200g Golden caster sugar 

200g Salted butter, softened 

4 Eggs

250g Self-raising flour (Fell free to use gluten-free flour!)

100g Polenta

1 tsp Baking powder

1/2 tsp Xanthum Gum

150g Thick & Creamy Greek Style Yoghurt

1 tbsp Orange blossom water 



200g Salted butter, softened 

500g Icing sugar, sieved

1 tsp Vanilla extract

100g Thick & Creamy Greek Style Yoghurt, room temperature 



1. In a saucepan, put in the 3 whole clementines and cover them with water. Bring to a boil and simmer for 35 minutes, until they are really tender. Drain the fruit, mix to make a puree and leave to cool.

2. Once the puree has cooled down, preheat your oven to 180C/fan, 160C/gas 4, then butter the bases of 3 x 20cm cake tins. Line them with baking paper. 

3. Mix the butter and sugar in a large bowl, until light and fluffy. Mix in the eggs, then fold in the flour, baking powder, polenta, xanthum gum, yoghurt, orange blossom water and 2 tbsp of clementine juice with the puree. 

4. Divide the batter evenly among the 3 cake tins. Bake for 20-25 minutes, or until a skewer comes out clean from the centre of the cakes. Transfer the cake to wire racks to cool them completely. 

5. For the frosting: Beat the butter with 1/2 the icing sugar and vanilla until smooth. Mix in the remaining icing sugar. Then briefly beat in the yoghurt in 3 batches. 

6. Spreat 2 of the cakes with a thick layer of icing. It is very important that the cakes are completely cool. Leave the in the fridge to firm up for 20 minutes. 

7. Stir in the clementine zest in the remaining frosting. 

8. Sandwich the 2 chilled layers, with the plain 3rd on top. Us a big palette knife or rubber spatula to cover the whole cake with a thin layer of frosting, filling any gaps between the sponges. 

9. Decorate with fresh clementine slices or dust additional zest ontop.