You want to pour it over the cake when it’s very clearly thickened, but not too cool (i.e. At first, the icing will be a glossy yellow (similar to egg yolks), and it will gradually thicken and become lighter as it cools. Remove from heat and whisk constantly until it starts to thicken. 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). Whisk powdered sugar with 3 Tbs of clementine juice. After a few minutes the cake should drop out of the pan onto the plate in one piece, assuming you didn’t miss any spots when greasing and dusting with flour.
It’s okay if it’s a little thick.īake at 350º F for 45-50 minutes until a cake tester comes out clean. Rap the pan against the counter to loosen any extra flour and pour it back into the dry mixture.įold the dry mixture into the wet mixture until combined. Scoop a few spoonfuls of the dry mixture into the greased bundt pan and turn the pan to coat the sides and center spike. Grease a bundt pan with spray oil, vegan margarine like Earth Balance, or vegetable shortening. Mix flour, baking soda, baking powder and salt in another bowl. Puree the clementines in a food processor until fairly smooth, but small bits of peel are desirable in my opinion!Ĭombine the clementine puree with the oil, soymilk, and sugar. Give it a try, I’m sure you’ll love it.ġ 1/2 Cup Candied Clementine Puree, around 5-8 clementinesġ 1/4 Cup Soymilk, or other non-dairy milkģ Tbs Fresh Clementine Juice, or other citrus (about 3 clementines) Plus, it tastes amazing because I use fresh clementine juice for the liquid as opposed to water. And if it cools too much before you’re ready to ice, just re-heat it to thin. The icing in the photos? Completely dry and set, even though it looks like it was just poured. And like magic, it’ll harden and you’ll have totally perfect, totally professional-looking icing on your cake. So once you’ve heated it enough, you whisk it off the heat until it starts to thicken and pour it over your cake. The cool part about fondant? It sets, hard and glossy, when it cools. Since we’re only making a small amount of icing, I can pretty much guarantee you that boiling the icing for 10-20 seconds will bring you to the soft ball stage. If you have a candy thermometer handy, use it, but it’s NOT necessary. It’s a sugar-based icing that is heated until the “soft ball” stage, or 235-240º F. I discovered poured fondant when I made petits fours. But then I also remembered poured fondant. I thought if I cooked it a little bit the powdered sugar would dissolve and help thicken the sugar (same idea for your basic stir-fry sauce thickened with cornstarch!). And there’s always that vague grainy mouth feel it leaves behind, thanks to the cornstarch in the powdered sugar. Too thin and it just soaks into the cake a disappears, too thick and it doesn’t pour at all. You see, I like icing glazes, but it can be tricky to get the thickness right when you’re mixing powdered sugar with liquid. But don’t get scared off at the mention of poured fondant. The clementine flavored poured fondant is really the ideal topping. It’s a wonderful combination of sweet, citrusy, and slightly bitter (in a good way) from the peel. This cake was so perfectly moist and fluffy, I nearly teared up when I had the first bite.
I think I prefer the cake to the clementines alone! I thought it would be absolutely perfect to flavor a bundt cake with, and I was right.
I blended up the candied clementines I had leftover from the last post, and it became this gorgeous, thick, marmalade-like spread. It’s a more traditional dessert for sure, but I think more broadly appealing than the candied clementines.
I love cooking for family and friends, especially preparing and serving brunch.For those of you that want to try out the candied clementines but maybe don’t want to eat them whole (yes, you can eat the peel!), I offer you this lovely clementine bundt cake. I have always loved cooking and trying new recipes, this site is a real adventure!!! Not only have I found some great recipes, but I have made many new friends locally and from around the world.
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