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Yields9 Servings
 1 ½ cups All-Purpose Flour
 ¾ cup Brown Sugar, packed
 1 tsp Baking Soda
 1 tsp Clementine Zest, (or tangerine zest)
 ¼ tsp Fine Sea Salt
 ¼ tsp Grated Nutmeg, freshly grated
  cup Mashed Ripe Bananas, (about 2 medium)
 4 ½ tbsp VSOP Organic Butter Extra Virgin Olive Oil
 ¼ cup Clementine Juice, (or tangerine juice)
 1 tbsp VSOP Tangerine Aged Dark Balsamic Vinegar
  cup Pecans, chopped
 1 tsp Red Currant Jelly
 1 tbsp Clementine Juice, (or tangerine juice)
 1 tbsp VSOP Pomegranate Aged Dark Balsamic Vinegar
  cup Pomegranate Arils, fresh
1

Preheat the oven to 350 degrees Fahrenheit. Grease or oil an 8x8x2 inch baking pan. In a medium bowl stir together flour, brown sugar, baking soda, zest, sea salt, and nutmeg.

2

Combine mashed bananas, EVOO, clementine juice, and vinegar in a small bowl. Add to the flour mixture and stir just until combined. Pour into prepared pan and sprinkle nuts over the top.

3

Bake for 30 to 35 minutes or until a toothpick inserted in the center of cake comes out clean (center of cake may dip slightly). Cool completely in pan on a wire rack.

4

While cake is cooling make the Pomegranate Sauce. In a small saucepan heat and stir the currant jelly until melted. Remove from heat and cool slightly. Stir in the clementine juice, balsamic vinegar, and the pomegranate arils. Cut cake and serve with Pomegranate Sauce spooned over the top.

Ingredients

 1 ½ cups All-Purpose Flour
 ¾ cup Brown Sugar, packed
 1 tsp Baking Soda
 1 tsp Clementine Zest, (or tangerine zest)
 ¼ tsp Fine Sea Salt
 ¼ tsp Grated Nutmeg, freshly grated
  cup Mashed Ripe Bananas, (about 2 medium)
 4 ½ tbsp VSOP Organic Butter Extra Virgin Olive Oil
 ¼ cup Clementine Juice, (or tangerine juice)
 1 tbsp VSOP Tangerine Aged Dark Balsamic Vinegar
  cup Pecans, chopped
 1 tsp Red Currant Jelly
 1 tbsp Clementine Juice, (or tangerine juice)
 1 tbsp VSOP Pomegranate Aged Dark Balsamic Vinegar
  cup Pomegranate Arils, fresh

Directions

1

Preheat the oven to 350 degrees Fahrenheit. Grease or oil an 8x8x2 inch baking pan. In a medium bowl stir together flour, brown sugar, baking soda, zest, sea salt, and nutmeg.

2

Combine mashed bananas, EVOO, clementine juice, and vinegar in a small bowl. Add to the flour mixture and stir just until combined. Pour into prepared pan and sprinkle nuts over the top.

3

Bake for 30 to 35 minutes or until a toothpick inserted in the center of cake comes out clean (center of cake may dip slightly). Cool completely in pan on a wire rack.

4

While cake is cooling make the Pomegranate Sauce. In a small saucepan heat and stir the currant jelly until melted. Remove from heat and cool slightly. Stir in the clementine juice, balsamic vinegar, and the pomegranate arils. Cut cake and serve with Pomegranate Sauce spooned over the top.

Clementine Cake With Pomegranate Sauce