Christmas Tree Cake

Clementine Christmas Tree Cake Recipe

Can you believe it is that time already?  It seems only a moment ago when I started preparing for Christmas, and yet it is probably already too late to tell you about our Christmas Tree Cake.  Still, there’s always next year, and this cake would work just as well baked in any bundt pan, not just the incredibly festive shape pictured (tin available to buy here).

Christmas Tree Cake

Merry Christmas!

Christmas day is already well under-way here; the presents are opened, Mia is happily playing with all her new toys, and I’m contemplating what to make with my KitchenAid ice-cream maker attachment (thanks, Gosia!).  Yesterday we enjoyed a Polish Christmas dinner (traditionally enjoyed on the evening of the 24th), and today we’re heading to my Parents’ for the English version of turkey with all the trimmings.  Tomorrow is my turn to cook, and this Christmas Tree Cake is a great festive alternative those those who either don’t like or can’t be bothered with the traditional English Christmas Cake.

What you see pictured is nothing more than our Babka Cytrynowa (Polish Lemon Cake) recipe given a seasonal twist with the inclusion of Clementine juice and zest.  The flavour is delicate rather than overwhelming, and is very easy to make.

Recipe: Clementine Christmas Tree Cake

Summary: This cake is a table centre-piece and is sure to get people talking!


  • 3 Large Eggs
  • 1/2 Cup / 100g Cup Plain Flour, sifted
  • 1/2 Cup / 100g Potato Flour, sifted
  • 1/2 Cup / 100g White Sugar
  • Juice of 1 Clementine
  • Zest of 3 Clementines
  • 8 tbsp Mild Olive Oil
  • 1 tsp Baking Powder


  1. Pre-heat the oven to 180 degrees c / 355 degrees f.
  2. Mix flour(s) with baking powder into a bowl.
  3. Separate your egg yolks and whites. Beat egg whites in a bowl till they form soft peaks, then add the sugar. Mix until combined, then add egg yolks and beat gently until combined.
  4. Next to add the flour mixture to the egg mixture. Add 4 tbsp of flour and 3 tbsp oil; mix well, then repeat until all oil / flour mixture is used up.
  5. Sprinkle the raisins with a little flour (this should stop them sinking in the cake) and then distribute into the cake mix along with the clementine juice and zest.
  6. Pour the cake mix out into your tin and put into the oven for approximately 35 minutes; check with a cake tester (a wooden kebab stick did the job for us) to make sure the centre is dry before removing.

Preparation time: 15 minute(s)

Cooking time: 35 minute(s)

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