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.
Click here to Pin Clementine Bundt CakePrint
Clementine Bundt Cake
Use clementines, tangerines, madarins…. whatever is in season and has the best flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Cake
- 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.
I always make this type of cake a day ahead to give the flavors time to meld.
Keywords: clementine cake, bundt cake
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.