I baked a cake!
We had a few people over for dinner to celebrate Chinese New Year. I decided it would be fun to do a Chinese-style banquet.
Seemed like a good idea at the time…. I spent the entire day chopping and prepping.
Okay, it was fun but I doubt I’ll do it ever again.
The menu follows the cake recipe.
As to the cake…. Cake would not be considered even remotely acceptable at a Chinese dinner; but tangerines would. So I decided on a tangerine cake.
There was one minor problem – we can’t get tangerines here.
However we can get clementines. Both tangerines and clementines are Mandarin oranges.
I looked for Mandarin orange cake recipes.
I was quickly reminded that in the US, (when I was a child anyway), Mandarin oranges came in a can and were normally added to fruit salads which I refused to eat.
I searched for tangerine cake recipes.
As usual, I found blog posts with lots and lots of photos but no recipe. I realize a picture is worth a thousand words but if I’m baking I really need to know exactly how much sugar to use…..
I found some recipes, figured out the ingredients, made some changes and here is my recipe.
We were all most pleased.
Clementine Bundt Cake
Total time: 80 minutes
- 6 large eggs
- 1 cup (8oz, 240gr) butter
- 2 cups (14oz, 420gr) sugar
- 3 cups (13 1/2oz,405gr) flour
- 1 tsp salt
- 1 tsp baking soda
- 2 heaping tbs clementine zest (I used 5 clementines)
- 1/2 cup plus 2 tbs (5oz, 150ml) clementine juice (from the 5 clementines)
- 3/4 cup (6oz, 180gr) Greek yogurt
- 1 tsp vanilla
- Clementine Glaze:
- 2 cups (4oz, 120gr) powdered sugar
- zest of 1 clementine
- 3 tbs clementine juice
- Butter and flour a 10″ (25cm) tube pan
- Preheat oven to 350F (175C)
- Combine flour, baking soda, and salt
- Cream butter and sugar until light and fluffy, about 5 minutes (seriously, 5 minutes – just do it).
- Add eggs, one at a time, mixing well after each egg.
- Add clementine zest and juice, mix.
- Add dry ingredients alternating with yogurt, half at a time, mixing on low
- Add vanilla, mix.
- Pour into prepared pan and smooth the top.
- Bake, 50 – 60 minutes, or until toothpick inserted into cake comes away clean. Start testing after 50 minutes. Mine was done at 50 minutes.
- Remove and cool for an hour then remove from pan and allow to cool completely.
- Whisk clementine zest, juice and powdered sugar.
- Drizzle over cake and allow to dry for at least 30 minutes.
- Slice and serve.
The rest of the dinner: According to my book ‘The Thousand Recipe Chinese Cookbook’, for a Chinese feast there should be 1 dish for each guest. That meant I needed 8 different dishes.
It also says there should be a fish, a chicken, a pork, a savory, a sweet, a spicy, a hot, a cold, and so on…..
I did my best.
The recipes from my blog are linked. I may do the new recipes some day and post them. We all really liked the chicken and that will be a great hot-weather dish as it’s done ahead and served cold.
There were 8 of us and I made each dish to serve 4. Very little was left.
- Mushroom Spring Rolls with Brussels Sprout Leaf Salad
- Cold White Cut Chicken with Ginger / Soy / Sesame Dressing
- Red Sauced Shrimp
- Braised Tung-Po Pork (but with broccoli rather than spinach)
- Sesame Asparagus Salad
- Sweet & Pungent Carrots
- Basmati Rice
That’s only 7 – but I counted the broccoli as the 8th as it was stir-fried separately.
And the cake.
It really was fun doing it all…. And I really won’t be doing it again.