A punnet of cranberries found in the grocery store bio was starting to feel good alone in my fridge (that’s it, I’m starting to make rhymes…). And then I reminded myself that I had put in a corner of my head the association cranberries-clementines, then, after having hesitated on the form of this dessert (it was almost a pie rustic), I felt like a fluffy cake. You know what kind of cake soaked in syrup after baking to make it even more… fluffy !!! The sweetness of the clementine associated with the acidity of the cranberry fresh, I can tell you that we loved eating this cake. And then, it is the season of clementines corsican igp and we’re not very far away, so much to enjoy in the cooking, even if it is always very good just like that !

A lovely classic autumn/winter, perfect with a good cup of tea (or coffee, of course !) and a plaid (yes, because I do not know you, but for me the winter I always have cold feet !).

Fluffy cake with clementines and cranberries {vegan}

For a mold in charlotte Save Print Ingredients

  • 250 g of wheat flour bise
  • 140 g sugar complete muscovado
  • 200 ml of juice of clementines
  • The zest of 2 clementines
  • 100 g of cranberries
  • 9 cl of vegetable oil neutral
  • 1 tablespoon of baking
  • 1 pinch of vanilla powder
  • 1 pinch of salt
  • 10 cl of juice of clementines
  • 60 g of cane sugar



  • Preheat the oven to 150°.
  • Put in a bowl the dry ingredients that are flour, sugar, baking soda, salt and vanilla. Make a well then add oil and the juice of clementines.
  • Mix to obtain a smooth mix then add the zest of the clementines and the cranberries cut in two.
  • Mix again, then pour the preparation into a mould with charlotte greased and floured.
  • Bake for 1 h 15 min.
  • Remove the cake from the oven, let rest for 5 minutes then turn out on a grid.
  • Prepare the syrup, for this put in a saucepan the juice of the clementines and the sugar, then bring to a boil for 5 minutes.
  • Pour the syrup over the cake and let stand for 15 minutes before serving.


Good taste !

With this dessert of season, I participate in the contest organized by long Lasting Flavors in order to promote the gastronomy of ethical, sustainable and local.

Written by Doc

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