Candied Clementine Cake
February 9th, 2009
Stumble it!
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. It’s a more traditional dessert for sure, but I think more broadly appealing than the candied clementines.
I blended up the candied clementines I had leftover from the last post, and it became this gorgeous, thick, marmalade-like spread. I thought it would be absolutely perfect to flavor a bundt cake with, and I was right. I think I prefer the cake to the clementines alone!
This cake was so perfectly moist and fluffy, I nearly teared up when I had the first bite. It’s a wonderful combination of sweet, citrusy, and slightly bitter (in a good way) from the peel. The clementine flavored poured fondant is really the ideal topping. But don’t get scared off at the mention of poured fondant. It’s super easy. And it’s bakery quality icing. You have to try it!
You see, I like icing glazes, but it can be tricky to get the thickness right when you’re mixing powdered sugar with liquid. Too thin and it just soaks into the cake a disappears, too thick and it doesn’t pour at all. And there’s always that vague grainy mouth feel it leaves behind, thanks to the cornstarch in the powdered sugar. 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!). But then I also remembered poured fondant.
I discovered poured fondant when I made petits fours. It’s a sugar-based icing that is heated until the “soft ball” stage, or 235-240º F. If you have a candy thermometer handy, use it, but it’s NOT necessary. 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. Easy.
The cool part about fondant? It sets, hard and glossy, when it cools. So once you’ve heated it enough, you whisk it off the heat until it starts to thicken and pour it over your cake. And like magic, it’ll harden and you’ll have totally perfect, totally professional-looking icing on your cake. The icing in the photos? Completely dry and set, even though it looks like it was just poured. And if it cools too much before you’re ready to ice, just re-heat it to thin.
Plus, it tastes amazing because I use fresh clementine juice for the liquid as opposed to water. Give it a try, I’m sure you’ll love it.
Candied Clementine Cake
Makes One Bundt Cake
1 1/2 Cup Candied Clementine Puree, around 5-8 clementines
1/2 Cup Vegetable Oil
1 1/4 Cup Soymilk, or other non-dairy milk
1/4 Cup Sugar
2 Cups All-Purpose Flour
1 1/2 tsp Baking Powder
2 tsp Baking Soda
1/2 tsp Salt
2 Fresh Clementines, for garnish
Clementine Poured Fondant
1 1/4 Cup Confectioner’s Sugar
3 Tbs Fresh Clementine Juice, or other citrus (about 3 clementines)
Preheat oven to 350º F.
Puree the clementines in a food processor until fairly smooth, but small bits of peel are desirable in my opinion!
Combine the clementine puree with the oil, soymilk, and sugar. Whisk until smooth.
Mix flour, baking soda, baking powder and salt in another bowl.
Grease a bundt pan with spray oil, vegan margarine like Earth Balance, or vegetable shortening. Scoop a few spoonfuls of the dry mixture into the greased bundt pan and turn the pan to coat the sides and center spike. Rap the pan against the counter to loosen any extra flour and pour it back into the dry mixture.
Fold the dry mixture into the wet mixture until combined. Pour the batter into prepared bundt pan. It’s okay if it’s a little thick.
Bake at 350º F for 45-50 minutes until a cake tester comes out clean. Let cool upside-down on a large plate. 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. Let cake cool completely before icing.
Clementine Poured Fondant
Whisk powdered sugar with 3 Tbs of clementine juice. 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).
Remove from heat and whisk constantly until it starts to thicken. At first, the icing will be a glossy yellow (similar to egg yolks), and it will gradually thicken and become lighter as it cools. You want to pour it over the cake when it’s very clearly thickened, but not too cool (i.e. thick) to pour. If the icing becomes too thick, simply reheat and start again.
Dust the cake with powdered sugar to finish, and garnish with fresh clementine segments.
Entry Filed under: baked goods, dessert, parties, recipe
67 Comments Add your own
1. VeggieGirl | February 9th, 2009 at 3:52 pm
Moist and fluffy, you say?? Perfection.
2. Ryan | February 9th, 2009 at 3:52 pm
This looks fantastic! Great tips on the icing. I always found vegan icing hard to make.
3. DJ | February 9th, 2009 at 3:59 pm
The bundt cake looks awesome but I am far more excited by the prospect of an icing that doesn’t just run-off the sides of it! Yet again, thanks for the tute!
4. Ashley | February 9th, 2009 at 4:04 pm
This looks beautiful and delicious! Wow! :)
5. Pearl | February 9th, 2009 at 4:21 pm
howww pretty and bright and so adorable!
6. Shelby | February 9th, 2009 at 4:22 pm
After drooling over the first couple pictures, it was the 6th picture that really caught my eye. It looks supremely moist and fluffy, making me want to just reach through the screen and take a bite =)
7. Megan | February 9th, 2009 at 4:36 pm
Beautiful! It sounds so delicious and refreshing! What a great way to use the bounty of citrus at the farmer’s market! :)
8. Mandee | February 9th, 2009 at 4:40 pm
Looks lovely and thanks for the tips on fondant icing too :)
9. ina | February 9th, 2009 at 4:43 pm
Wow! As I told you on Twitter, THIS will be my birthday cake this year! Simply loooove clemetines! And love your blog too :-)
10. Chris | February 9th, 2009 at 4:48 pm
Now this takes real talent! :D Incredibly creative with clementine flavor at so many levels. I would make the candied clementines just to make this! And poured fondant – I’ve never even heard of it before, but I know I’ve seen it in bakeries and patisseries before. Absolutely fantastic.
11. Alisa - Frugal Foodie | February 9th, 2009 at 4:58 pm
Ah, that looks gorgeous! You definitely got me with that clementine glaze. Beautiful.
12. Ed Coffin | February 9th, 2009 at 4:58 pm
I knew there had to be a god use for those babies!
13. amy | February 9th, 2009 at 5:14 pm
That is just beautiful! Almost too pretty to eat…….I said almost….I can’t believe you were able to resist a few bites while taking those gorgeous pictures! Lovely :)
14. Crista | February 9th, 2009 at 5:42 pm
mmmmmmmm!
i just downloaded your iPhone app :)
15. Amy | February 9th, 2009 at 5:58 pm
Wow. This sounds delicious!
16. joolee | February 9th, 2009 at 5:59 pm
This looks amazing – great photography. I think I will go to the farmer’s market this weekend and stock up :)
17. joan nova | February 9th, 2009 at 6:06 pm
looks delicious and the photos are might sweet too.
18. lexi cake | February 9th, 2009 at 6:17 pm
do you think the candied clementine puree could be substituted with anything else?
a jam or marmalade, for instance.
maybe that consistancy would be completely off, though.
19. lauren | February 9th, 2009 at 6:32 pm
this sounds and looks simply glorious.
20. Marika | February 9th, 2009 at 9:02 pm
Not only is the cake gorgeous, and the photos, but I love the idea behind it so much! – I’m definitely making the candied clementines and cake for valentine’s day – AWESOME good job, thanks for sharing!
21. Jada Ach | February 9th, 2009 at 9:31 pm
Oh my goodness! This is a must-bake! Gorgeous pictures, by the way…
22. Koko | February 9th, 2009 at 10:37 pm
How beautiful! The photos are wonderful. I’ve tried poured fondant before on a cake, and it made the most delicious topping!
23. linda | February 10th, 2009 at 9:51 am
I came home last night with a box of clementines I’d bought on sale for $2….and then wondered what on earth I was going to do with them! Plan A was originally to simply have an entire day of mad clementine munching, but THIS is much better. Thanks!
BTW, I don’t know if you’re even aware, but when I checked your site this morning, I almost fell over to see M&M/Mars advertising on your homepage!!! PLEASE tell me that was a mistake. A company that conducts animal testing has no business advertising on a vegan website. ;)
Hi Linda! Thanks for giving me the heads-up about the ad. It is indeed a mistake. The advertising company I use works with me to provide only vegan ads, but sometimes some slip though (like this one!). I’m emailing them right now to have it removed, and I really appreciate you catching it! Thanks a million!
24. elisabeth | February 10th, 2009 at 10:17 am
You are so creative Lauren….while I did not fancy the idea of eating candied mandarin oranges, making this for your cake is!
Obsessed with citrus cakes…and, really, citrus in general as of late. And brussell sprouts. Go figure.
25. Ceres | February 10th, 2009 at 10:37 am
This looks like a pure burst of sunshine on a cake platter!
26. The Nomadic Gourmet | February 10th, 2009 at 11:26 am
VERY LOVELY PICTURES :) and the cake looks delectable
27. veggievixen | February 10th, 2009 at 12:20 pm
ooh, so decadent!!
28. Julie | February 10th, 2009 at 12:37 pm
Sounds lovely especially over the winter season !
29. E | February 10th, 2009 at 2:48 pm
actually, if you are a vegan who is avoiding honey and bee-related products, then you cannot eat the peel. Most store bought clementines are covered with beeswax.
30. Mary MittenMacher | February 10th, 2009 at 3:23 pm
Your photos are so sunny. How do you always take such good pictures while you’re cooking? Those are really helpful. I’m always in such a cooking frenzy that I forget to take process photos.
31. Celina | February 10th, 2009 at 5:54 pm
Wow, that looks beautiful and sounds so tasty! Lovely post!
:) CQ
32. laci | February 10th, 2009 at 10:13 pm
Absolutely mouthwatering. Siimple summertime perfection for a dessert when impressing the omnis! :D
33. Jay | February 10th, 2009 at 11:34 pm
You amaze me each and every time! Your photos are amazing! You are a true inspiration to me!
34. DeStouet | February 11th, 2009 at 11:36 am
Well, I’ll be…this cake looks mighty tasty. Guess I be making this one day next week with the little ones.
Thanks for the recipe!
35. Emily | February 11th, 2009 at 12:58 pm
This may be the most amazing looking deliciousness ever. Can’t wait to try it out in my kitchen this weekend! Thank you! -e
36. Kristen's Raw | February 11th, 2009 at 1:33 pm
Your photos rule!
Cheers,
Kristen
37. Pupa | February 11th, 2009 at 4:23 pm
I have to make this right now!!! wonderful pictures, wonderful you…
38. Jenn | February 11th, 2009 at 5:35 pm
Beautiful! Looks delicious.
39. Bianca- Vegan Crunk | February 11th, 2009 at 5:36 pm
That poured fondant is blowing my mind! You are awesome for thinking of that. I always hate how my thin powdered sugar-based glazes disappear into a cake!
40. vkrees | February 11th, 2009 at 6:36 pm
oh… oh my! delicious!
41. The voracious Vegan | February 12th, 2009 at 1:37 am
The quality of your blog just blows me away. The pictures, the recipes, it is all so amazing and beautiful. You are so talented you never cease to inspire and thrill me!
42. Kelly | February 12th, 2009 at 11:09 am
Amazing! I’m definitely trying this!
43. Anna | February 13th, 2009 at 4:28 pm
I agree with all the other posts that these appear to be a truly unique and aesthetic twist a classic holiday dessert. However, I feel the need to chime in with a bit of health advice. Studies have shown that the nasty pesticides used in agriculture are ingested by us when we eat food that is not organically grown (http://seattlepi.nwsource.com/local/349263_pesticide30.html). I would be very apprehensive about suggesting to eating the skin of a non-organic clementine. Ridicules amounts of these harmful chemicals are dumped on citrus crops, which have been linked canser, nervous system damage,and disrupting brain development in children. Considering the risks; the extra cost of buying organic is small especially if you are planning to eat the skin of the fruit. Please recommend organic produce in future posts where the risk of ingesting pesticides is high, our children and future generations will thanks you.
If the health benefits of going organic don’t convince you then, think about the needless death and suffering that occurs when our land, water and communities are poisoned. Humans, bumble bees, fish, birds, animals big and small have been adversely effected by exposure to pesticides.
Hi Anna, thanks for your comment. I cook with only organic fruits and veggies, and I suggest others do the same. :)
44. Shiny Black Shoes | February 15th, 2009 at 12:12 am
oh gosh this looks soooo tasty!
45. Lex | February 16th, 2009 at 10:06 am
I’m going to have to try this soon.
46. Jackie | February 16th, 2009 at 12:28 pm
I’m excited to try making this one. I’m really intrigued by the pourable fondant. We have been eating oranges like they’re going out of style here, being stuck in the midwest without many in-season options and no farmer’s market. Seeing the sunny photos really cheered me up in this dreary weather, so thanks!
47. ebean | February 16th, 2009 at 7:28 pm
Although usually not a fan of clementines, those pictures have me switching teams…
48. barbie | February 17th, 2009 at 3:15 am
lordy, you are amazing. this looks simply decadent.
yumyumyum.
i despise not having an oven in my dorm.
:{
49. Jodye | February 19th, 2009 at 4:28 pm
Oh wow, this looks amaaaazing! We can never seem to finish a box of clementines before they go bad… looks like you found the solution for me!!
50. Jean | February 19th, 2009 at 4:38 pm
I also want to know if you think marmalade could be substituted for the candied clementines?
51. Gigi | February 19th, 2009 at 4:53 pm
Made this for a stormy and wet weekend and it was so good. Everyone should try it! I used a lot more puree than required and it still turned out great. The cake is ridiculously easy and so “yumyum”. The ingredients are simple pantry staples for the most part and I mixed it entirely in the food processor because I hate making multiple bowl messes. Your recipe is very well crafted. Thanks!
52. Gigi | February 19th, 2009 at 4:55 pm
Made this for a stormy and wet weekend and it was so good. Everyone should try it! I used a lot more puree than required and it still turned out great. The cake is ridiculously easy to make, the ingredients are simple pantry staples for the most part and I mixed it entirely in the food processor because I hate making multiple bowl messes. Your recipe is very well crafted. Thanks!
53. Beth | February 23rd, 2009 at 5:48 pm
This is a fantastic cake. I made it once as written, and then I made it again today as a layer cake with sweet potato orange frosting, flavored with the syrup left from the candying. Thanks for a great recipe!
54. snooky doodle | February 24th, 2009 at 2:15 am
wow this cake is utterly delicious. Have to try it :)
55. Chia Seed | February 24th, 2009 at 5:12 pm
Though I’m not totally fond of things in the oranges-family, this cake looks fantastic. I stumbled onto it while looking for an easy fondant recipe, but now I think I may have to try the cake too!
Though that post/comment about non-organic clemintes scares me, I don’t think I’ve seen one in the “organic” section of the store. Is there any way to wash them to get that stuff off?
Plus, all your photos are totally great!
56. candied clementines, and &hellip | February 25th, 2009 at 12:53 am
[...] I read a recent post about candied clementines and a bundt cake that uses them I knew I had to try it, and [...]
57. Marisa | February 27th, 2009 at 1:20 am
I just made this cake a couple days ago, and it was AMAZING! My, roommates weren’t crazy about the clementines as is, so I made the cake right after. Oh, and it was gone by the next morning. Me and my roomies thank you!!
58. Edward | March 18th, 2009 at 7:15 pm
I made this and the cake itself came out really good! But the clementine icing is kinda out of place. I recommend some sort of jam or other fruit preserve. Like strawberry or raspberry or blueberry.
I had it with blueberry, super good.
59. Laura | March 23rd, 2009 at 8:52 pm
Dang this was good! And it’s the rare baked good that gets even better with a couple of days. Moist and delicious!
60. senny | March 29th, 2009 at 5:07 pm
golly gee willikersss! count my lucky stars and soak up all my rain, this cake makes me want to believe in god! i cant wait till next weekend when i gather up my little goslings and whip this one up!
thanks so much for your terriffic abundance of help! we love youu and your recipiesss and your fine photosss! bravo!
61. nico | April 14th, 2009 at 11:26 am
very nice, I’ll try it.
thanks
62. lauren | April 24th, 2009 at 10:42 am
sigh, this looks amazing. if I were to bake the cake the day before bringing to someone’s house, will the icing be okay in the fridge or should I do it day of?
I’m never good knowing about day-before baking. I need a tutorial on what keeps well and what is best ready made! :)
Hi Lauren! The cake will be fine overnight, even at room temp. :)
63. EL | December 6th, 2009 at 7:56 am
Made this on Friday due to an abundance of clementines in my organic fruit delivery and it came out great – very moist. I worried after boiling the clementines that they were *very* bitter, so I increased the sugar somewhat (to 1/2 cup).
I followed the recipe for the icing, which was fine, but when cutting the cake, the icing just broke off so I just served the cake with a side of icing instead and no one complained :)
Thanks!
64. Egg-free, Dairy-free Snic&hellip | December 19th, 2009 at 8:09 pm
[...] Day). A pot of clementines is simmering on the stove right now, the first step in making a candied clementine bundt cake for the grown-ups in the house. And the kids helped out this morning with these snickerdoodles, [...]
65. deepa | December 31st, 2009 at 1:20 pm
What an incredible site and you are so talented… I loved your recipes! They are so “Makeable”
Thank you for your generosity in sharing them. I have a request – can you please enable a subscribe via e-mail…?
66. Don Blackowiak | February 25th, 2010 at 5:18 pm
We just made this cake and it was incredible! We didn’t have clementines, but candied kumquats and cranberries worked quite well! Thank you.
67. Lis | March 7th, 2010 at 12:18 pm
Thank you so much for having such an amzing blog. The cinnamon buns were so fun to make and extra delicious!
Leave a Comment
Some HTML allowed:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
Trackback this post | Subscribe to the comments via RSS Feed