So I have to admit that I have not baked this cake yet, but it is on my goal list for this week. Our local farmers market is this Sunday and I plan on purchasing fresh, organic clementines for this summertime desert. I originally came across this recipe on a vegan site (http://veganyumyum.com). I will post comments after I cook this desert! This recipe below makes one bundt cake.
Ingredients:
Candied Clementine Cake
1 1/2 Cup Candied Clementine Puree, around 5-8 clementines
1/2 Cup Vegetable Oil
1 1/4 Cup Soymilk, or other non-dairy milk
1/4 Cup Sugar
2 Cups All-Purpose Flour
1 1/2 tsp Baking Powder
2 tsp Baking Soda
1/2 tsp Salt
2 Fresh Clementines, for garnish
Clementine Poured Fondant
1 1/4 Cup Confectioner’s Sugar
3 Tbs Fresh Clementine Juice, or other citrus (about 3 clementines)
Instructions:
1. Preheat oven to 350º F
2. Puree the clementines in a food processor until fairly smooth.
3. Combine the clementine puree with the oil, soymilk, and sugar. Whisk until smooth.
4. Mix flour, baking soda, baking powder and salt in another bowl.
5. Grease a bundt pan with spray oil, vegan margarine like Earth Balance, or vegetable shortening. Scoop a few spoonfuls of the dry mixture into the greased bundt pan and turn the pan to coat the sides and center spike. Rap the pan against the counter to loosen any extra flour and pour it back into the dry mixture.
6. Fold the dry mixture into the wet mixture until combined. Pour the batter into prepared bundt pan. It’s okay if it’s a little thick.
7. Bake at 350º F for 45-50 minutes.
8. Let cool upside-down on a large plate. After a few minutes the cake should drop out of the pan onto the plate in one piece. Let cake cool completely before icing.
The Icing-Clementine Poured Fondant
Ingredients: Whisk powdered sugar with 3 Tbs of clementine juice. Add to a small sauce pan and bring to a rolling boil for 10-20 seconds, or until it reaches the soft-ball stage (235-240º F).
Instructions:
Remove from heat and whisk constantly until it starts to thicken. At first, the icing will be a glossy yellow (similar to egg yolks), and it will gradually thicken and become lighter as it cools. You want to pour it over the cake when it’s very clearly thickened, but not too cool (i.e. thick) to pour. If the icing becomes too thick, simply reheat and start again.
Dust the cake with powdered sugar to finish, and garnish with fresh clementine segments.
I made this twice last year -- once for my grad school creative writing class, and once for a get-together with the nonprofit I volunteer with. People loved it! The one thing I had trouble with was the poured fondant. I found it much easier -- and tastier -- to drizzle some of the clementine syrup over the cake and let it soak in. Did you end up making it? Was it a hit?
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