Which winter scent do you love the most? I absolutely love the smell of a freshly baked cake. The way it fills and embraces every corner of the house drives me crazy. This time it was the smell of a clementine bundt cake that stole my heart.
CHARACTERISTICS OF THE RECIPE
This cake will make you wish you had a stove on the side to peel the clementines. To enhance even more the wonderful smell that will fill your space. It’s an easy cake and can be made even easier if you decide to skip the poached clementines.
You will need a mixer to beat the butter together with the sugar. Then you will add the zest from the clementines and the eggs, one by one. Then you’ll add all your ingredients in the mixing bowl. If you want you can stop here. If not, you’ll take a pan and make a quick syrup. You will add some orange flavored liqueur and some more water. You will boil the syrup for a little while longer and in a little while it will be ready to welcome your clementines.
THE INGREDIENTS OF THE RECIPE
So, if you would also like to taste this matchstick cake, then all you have to do is get the following:
- all purpose flour, baking powder, baking soda, sugar, and salt
- butter and yogurt
If you want you can stop your list here. Otherwise, you can add a few more ingredients and add poached clementines on top. What do you think? It’s not a big deal, you’ll need some cointreau.
Cake with clementines
- 80 gr raisins
- 180 gr butter, room temperature
- 200 gr granulated sugar
- 4 eggs, medium
- zest from 3 clementines
- 60 ml clementines juice
- 110 gr strained Greek yogurt
- 350 gr all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
For the poached clementines
- 6 clementines
- 150 gr granulated sugar
- 50 ml water
- 50 ml cointreau
- 50 ml water (extra)
- pinch of salt
- grated pistachios
- In a small bowl add the raisins along with warm water. Leave aside for 10 minutes and then drain.80 gr raisins
- Preheat the oven to 170°C. Butter and sprinkle with flour a 10 cup cake pan.
- In the mixer bowl, on medium to high speed, beat the butter with the sugar until fluffy. Then add the zest from the clementines and the eggs, one by one.180 gr butter, room temperature, 200 gr granulated sugar, 4 eggs, medium, zest from 3 clementines
- Then add the yogurt and the juice from the clementines.60 ml clementines juice, 110 gr strained Greek yogurt
- Reduce the speed a little and add the flour together with the baking powder and baking soda.350 gr all purpose flour, 2 tsp baking powder, 1 tsp baking soda
- Add the raisins to the mixture and gently mix with a spoon. Add the mixture to the cake pan.
- Bake in a preheated oven, at 170°C, for 40-50 minutes, or until a knife comes out clean.
- Unmould the cake after 15 minutes and leave it on a wire rack.
For the poached clementines
- Peel the clementines. Cut in half horizontally and separate the slices from the rest. We leave aside.6 clementines
- Add the water and sugar to a pan and bring to a boil. Stir frequently. As soon as it boils, lower the heat and let it simmer without stirring for 10 minutes. Be careful not to caramelize.150 gr granulated sugar, 50 ml water
- Add the cointreau, water and salt. Simmer for 30 minutes.50 ml cointreau, 50 ml water (extra), pinch of salt
- Add the clementines to the pan for two minutes. Turn over so that the syrup goes everywhere. Allow to
- Pour the syrup over the cake, add the clementines on top along with grated pistachios.grated pistachios
So this was a cake that makes the most of the fragrant clementines that grace the market. Rich in taste, with contrasts and harmony. A cake you must make this winter.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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