A Little Something Sweet to Ring in the New Year

Clementine Cake with Yogurt & Poppy Seeds

I so badly wanted to have this tucked into your inbox on January 1st… but life (my kids) had other plans.

Going into this new year, I’m trying to give myself a little more grace — navigating work, raising two kids, being postpartum, and still trying to hold onto some version of me too.

This time of year can be wrapped up in so much pressure and quiet shame. The “new year, new you” energy can feel heavy. I just want to say: do what’s best for you. Whether you’re craving a clean slate or just something hopeful, fun, and comforting — I hope a little snacking can be part of whatever beautiful things you’re calling in this year.

This cake is many good things:
easy to make, full of bright citrus flavour, and with a nice little bump of protein too. It’s perfect to bring to a friend for coffee, to tuck into lunchboxes, or to keep on the counter for gentle afternoon snacking.

It’s inspired by the classic French yogurt cake — traditionally made using the yogurt cup as the measuring tool. I’ve adapted it to weights for consistency (and fewer dishes).

Here’s how I make it

Clementine Cake

Makes one 8-inch loaf

Ingredients

• Zest of 3 clementines

• Zest of 1 lemon

• 2 Tbsp clementine juice

• 200 g sugar (1 cup)

• 125 g plain Greek yogurt (½ cup)

• 180 g spelt flour (1½ cups) (or all-purpose or GF blend)

• 120 ml olive oil (½ cup)

• 1 tsp baking soda

• 1 Tbsp baking powder

• 3 large eggs

• 1 tsp vanilla extract

• 60 g poppy seeds (½ cup) (optional)

Optional Glaze

• 3 Tbsp icing sugar

• Juice of 1 clementine

Directions

1. Preheat oven to 375°F (190°C) and grease an 8-inch loaf pan.

2. In a large bowl, add the sugar and all of the citrus zest. Using your hands, rub the zest into the sugar until fragrant — about 1–2 minutes.

3. Add the eggs, clementine juice, yogurt, olive oil, and vanilla.
   Stir well until smooth.

4. In a separate bowl, whisk together the flour, baking powder, and baking soda.

5. Fold the dry ingredients into the wet mixture until no flour streaks remain.Gently stir in the poppy seeds, if using.

6. Pour the batter into the prepared pan.Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 25 minutes, or until a skewer inserted in the centre comes out clean.

7. Let cool slightly, then remove from the pan.

8. Optional glaze:
   Stir icing sugar with clementine juice until pourable. Drizzle over the warm cake and let cool completely before slicing.

This cake keeps well, covered at room temperature, for about 3-5 days.

Thank you so much for being here.
Wishing you all the sweetness, softness, and small joys in 2026

xo
Fran