Clementine drizzle bundt cake
Clementine drizzle bundt cake
A twist of a much loved favourite using clementines, a seasonal favourite of mine. A bundt tin gives a celebratory and magical feel. I have dressed mine with a ribbon and dried oranges and rosemary which always feels festive.
Serves 8
Ingredients
8 clementines zest and juice
200g plain flour
125g golden caster sugar
200g unsalted butter (softened)
3 eggs (whisked together)
2 tsp baking powder
Pre heat oven 180’C
Lightly oil bundt tin
Clementine drizzle
50g golden granulated sugar
extra for garnish
2 sprigs rosemary
Method
Place the butter and sugar in a bowl and whisk until light and fluffy. Add the clementine zest. Mix in the eggs little by little until combined. Sieve in the flour and baking powder and gently fold together. Spoon into your prepared bundt tin and bake for 20-25 minutes. Allow to cool. Turn the bundt cake out and place on a serving plate.
For the drizzle place the clementine juice and sugar in a pan over a low heat and dissolve the sugar. Bring to the boil for 1-2 minutes. Spoon over the top of the cake, sprinkle with extra sugar and garnish with dried orange slices and rosemary.
Cook’s Note
A 2 lb lined loaf tin is perfect for this bake. I love eating a slice with creme fraîche, Lemons or grapefruits are a delicious alternative (you only need 4 grapefruits) Delicious.
