You know Old Man Winter will be here soon when the crates of clementines start making their appearance at grocery stores. Winter time is clementine time, and I am grateful for them. Easily peeled little bursts of flavor, they’re inexpensive and well-loved by my spawn. We have them in the fridge as long as we can get them for a reasonable price.
The thing is, what do you do with clementines other than strip them bare and devour them in their naked glory? You could add them to a nice salad with some sliced almonds and a nice soy-ginger dressing, sure. Maybe make a fresh ambrosia with pineapple and shaved coconut. But what about baking? Why don’t we see them in more goodness fresh from the oven? That’s about to change!
For January’s #BundtaMonth challenge, we were asked to make a cake utilizing the bounty of citrus available right now. Any citrus. Lemon seemed like a sure thing. Lime, too. But I wanted to try something different–enter the innocent clementine, not-so-innocent anymore. It was time to add a little heat to this relationship. Would this delicate little fruit be up to the task? You bet!
There are a few recipes floating around for clementine cakes, including one where you boil the clementines for 2 hours and then process them–skins and all–before tossing them into the cake batter. While intrigued by this notion of using the whole fruit, time wasn’t on my side for an experiment like this. It would have to wait. Instead, I decided to reverse engineer a vegan recipe back to an ominvore’s playground. Because I’m crazy like that.
Making this again, I would chop the almonds more finely. I keep my nuts in the freezer to prevent them from going rancid and I didn’t give them enough time to thaw before I put them through the hand grinder. I broke some teeth off of it. Oops! Haste makes waste… I may even try almond meal next time, for a fluffier cake. Otherwise, no complaints! Everybody loved it–a nice change from the usual bundt cake fare.
- ½ cup unsalted butter, softened
- ¾ cups raw (turbinado) sugar
- 2 large eggs
- ¼ cup plain Greek yogurt
- ½ cup freshly squeezed clementine juice (from about 3 clementines)
- 1 teaspoon amaretto
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup almonds, finely chopped
- 1 tablespoon clementine zest, finely grated
- confectioners sugar for dusting
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-inch Bundt pan and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating until well incorporated.
- Add yogurt, clementine juice, amaretto, and vanilla extracts, beating until smooth.
- In a large bowl, whisk together flours, baking powder, and salt.
- Add flour mixture to mixer bowl and mix on low until combined.
- Add almonds and zest and mix on low until just combined.
- Scoop batter into the prepared Bundt pan, spread it evenly, and bake for 45 minutes, or until a cake tester inserted in the center comes out clean.
- Cool cake in pan on a wire rack for 15 minutes.
- Carefully invert onto a serving plate, hopefully releasing the cake in one piece.
- When cooled completely, dust with confectioners sugar.
Here are the other fabulous bundts this month!
Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life
Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days
Citrus Lust Mini Bundt Cakes with Lemon Curd by Stacy from Food Lust People Love
Dried Tomato Cherry & Yuzu Cake by Ann from Anncoo Journal
Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom
Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic
Grapefruit Yogurt Bundt Cake by Kate from Food Babbles
Lemon Bundt with Lemon Curd by Holly from A Baker’s House
Mini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands
Orange Chocolate Marble Bundt by Paula from Vintage Kitchen
Orange Olive Oil Cake by Katerina from Diethood
Orange Strawberry Swirl Cream Cheese Bundt Cake by Anuradha from Baker Street
Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious
Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC
Want to participate? Here’s how you can be a part of Bundt-a-Month:
– Simple rule: Use mandarin, orange, citrus lime, yuzu, lemons, key lime or ANYTHING citrus – and bake us a Bundt for Tangy January
– Post it before January 31, 2013.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky Tool below
– Link back to our announcement posts.