The bright spot in the produce aisle during the dreary days of winter (Okay, let's admit, it hasn't been that dreary this winter. But, it's still winter right?) has been the arrival of clementines. Clementines are seriously one of my favorite citrus fruits and for good reason. They are not only delicious, but easy to peel and seedless! Holla!
This type of tangerine is also prevalent in the celebration of the lunar new year as the chinese word for luck and wealth sounds similar to tangerine and orange. Since the celebration is still in full swing (the lunar new year is celebrated for 15 days) why not bring a bit of that luck into baking?
This cake would be perfect for a dessert or paired with a nice cup of java for a morning piece of cake (Yes, I like to start my day with cake at times. Hello! Doughnut?) Enjoy!
For the Cake:
1 cup (2 sticks) unsalted butter, room temperature
3 cups AP flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups sugar
6 large eggs
2 tablespoons finely grated clementine zest, plus 1/2 cup clementine juice (from about 6 clementines)
2 tablespoons cointreau orange liqueur
3/4 cup low-fat greek yogurt
1 teaspoon pure vanilla extract
For the glaze:
1 1/2 cups confectioner's sugar
3 tablespoons clementine juice
1. Preheat the oven to 350 degrees
2. Make the cake: Butter and flour a 12 cup bundt cake pan. In a medium bowl whisk together flour, baking soda and salt.
3. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, scraping down as needed about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the zest, juice and liqueur.
4. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt and beat to combine; beat in vanilla. Transfer batter to pan, smooth top and firmly tap pan on a flat surface to remove air bubbles.
5. Bake until a toothpick inserted in the center comes out clean, about 55-60 minutes. Let cool in pan on a wire rack for 30 minutes.
6. Invert cake onto rack set in a rimmed baking sheet and let cool completely (With a serrated knife, trim cake to sit flat if necessary)
7. Make glaze: Whisk together confectioner's sugar and clementine juice until smooth. Spoon glaze evenly over cake and let sit for an hour.
Source: Sara Carey