Clementine Bundt Cake

Hello December, my old friend. For the next 31 days it’s all about you baby. There are a number of reasons why I love this month. For starters December marks the height of winter garms season, which means woolen tights, hats with bobbles and leather gloves are all over my life. Wearing winter garms also makes dog walking and weekend wandering particularly endurable. GABRIELLA 1 – 0 WEATHER

What else makes December awesome? All things Christmas of course, such as but not limited to: spreading Christmas cheer, carol singing, ice skating, tree decorating and Michael BublΓ©. We should also probably talk about the food. Turkey, cranberry sauce, festive cheese (definitely a thing), clementines, mince pies… jesussss it is all going on. Clearly this is going to be the best day of the year.

Winter berriesAlfie - autumnAutumn leaves

Now that it’s December it has become officially acceptable for me to get major Christmas cray cray, and for me that starts in the kitchen. I’ve already spoken about gifts but I am yet to really get going with some recipes that are perfect for the season that is upon us… so I thought this would be the perfect cake to kick things off with. This little number is made with whole clementines, peel and all… I mean if festive had a taste then this would be it.

Happy December baking!

Clementine Bundt Cake

Whole Clementine Bundt Cake

6 clementines
360g all-purpose flour
400g caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
200g butter, melted
4 eggs

75g dark chocolate
75g milk chocolate
1 cup of hot milk
2 teaspoons coffee extract

Preheat oven to 180Β°c and grease a bundt tin with butter.

Cut the clementines into quarters and add them to a blender, peel and all. Blend until you’ve got a smooth pulp, around 2 minutes. Set aside.

Whisk together the flour, salt and baking powder.

In another bowl whisk the eggs and gradually add the sugar as you do so. Once combined whisk in the melted butter.

Add the egg mixture and clementine pulp to the dry ingredients and fold until combined. Pour into your prepared bundt tin and bake for 1 hour.

Leave to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

To make the glaze melt the chocolate and whisk in the hot milk and coffee extract. For a thicker glaze simply add less milk. Pour over the cake and sprinkle with clementine zest.

Adapted from this bad boy from Joy the Baker

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4 thoughts on “Whole Clementine Bundt Cake

  1. Yum! can’t wait to try thank you for sharing

  2. susielindau says:

    I am definitely going to try this recipe as I have a fresh bag of clementines!
    I clicked over to your blog after seeing your feature on “2014!”

  3. This looks good, and sounds similar to Claudia Roden’s recipe in her ‘Middle Eastern Cookery’ – on my list to try

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