…e just as tasty, and pretty! No stress desserts ok! Citrus Olive Oil Mango Cake Makes 1- 9 inch cake, serves about 8 slices Note: Zest the citrus first, and then juice. You’ll need 1/4 cup citrus juice total. Ingredients: 1 3/4 cup all purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 3/4 cup granulated sugar, plus 1 teaspoon 1 lime, zest and juice, reserve 1 teaspoon juice, 1/2 teaspoon zest 1 orange,…

…ed well. Set aside at room temperature. Add more sugar if you like sweeter frosting. Remove cake from oven. Allow to cool for 1 hour. Once cooled, using a spatula, spread an even layer of the frosting over just the top of the cake. Serve immediately. Place leftover in an airtight container and place in fridge for up to 3 days.   Clementine Recipes: Clementine Curd Cheesecake Parfait from Savory Simple. Clementine Creme Brulee from Bakeaholic Mama….

…eh, which is tangy and the perfect balance to go with the sweetness of the apples. Either way this is a great dessert! Baked Apples with Oatmeal serves 8 Ingredients: 3 large apples, cored and sliced into 8-10 slices, use your favorite 1 large orange, zest then juice 3 tablespoons maple syrup, divided 2 teaspoons cinnamon, divided 1/2 teaspoon fine sea salt, divided 1/4 cup unsalted butter, melted- you can also use coconut oil for flavor or vegan…

…to the cake batter, carefully fold in a couple of times. Pour batter into cake pan, and evenly top cake with remaining berries. Place in oven and bake for 50-55 minutes, or until golden brown and toothpick comes out clean from center. Remove cake from oven and allow to cool for 10 minutes. Remove from cake pan and place on cooling rack for 10 minutes before slicing and serving. Serve with fresh whipped cream, fresh berries, both, or simply as is!…

…is recipe. Zest all clementines first, then peel and chop 3, then juice 3. Buttermilk Clementine Cinnamon Rolls makes 8-10 Buttermilk Clementine Cinnamon Rolls Ingredients: 1/4 cup water, heated to 110 degrees 1 (1/4 oz) packet active dry yeast 1/4 cup sugar, reserve 1 teaspoon 1/2 cup Bulgarian style buttermilk, room temperature 1 tablespoon clementine zest 1 egg 2 3/4 cups Bob’s Red Mill all purpose flour, plus more for kneading/rolling out 3/4…

…ies. Any berry would be a lovely addition to this buttery and tender crumb cake. It seems kind of like a coffee cake, but it’s a buckle. It was named a buckle because the fruit “buckles” under pressure of the crumb topping, which it does, so it’s a buckle! It’s sort of an old fashioned fruit studded coffee cake, but different enough to be called a buckle. Who knows really how this became different than a coffee cake, but either way, it’s super goo…

…ween the flour and buttermilk, add 1/3 of the flour first, followed by 1/3 buttermilk, ending with buttermilk. Gently scrape the side of the bowl using a spatula. Do not over mix. Divide batter between 2 loaf pans, place pans in oven and bake for 55 minutes, or until a toothpick comes out clean from the center of the loaf. Remove pans from oven and allow to cool 15 minutes before slicing and serving. Slice and serve with the raspberry sauce. Store…