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 Bublé. 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.
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!
Whole Clementine Bundt Cake
360g all-purpose flour
400g caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
200g butter, melted
75g dark chocolate
75g milk chocolate
1 cup of hot milk
2 teaspoons coffee extract
Preheat oven to 180°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