Oh citrus season, I’ll eat you up I adore you so! I enjoy to head to the grocery store and find an abundance of tangerines, clementines and blood oranges. I could go on with the varieties: cara cara, mandarin, grapefruit… sweet, semi-sweet or more tart all the flavors are welcome, as are the colors orange, ruby-red or more yellowish.
But I have a weak spot for the seedless, extra-sweet, bright orange and easy to peel close cousin of the tangerine – the beautifully named clementine! Their snack size make it a perfect choice to add to kids lunch boxes. Little hands find no trouble peeling and eating these. I usually have an easily reachable bowl or jar full of these goodies and my almost three-year old eats it like candy. So that’s my Winter candy jar. On a plus note, the kid feels all independent being able to pick, peel and eat it all by herself! We all do it, but of course, besides the older kid, we are grown-ups , so it’s not any accomplishment for us (smirk).
Now glancing at my kitchen counter, I’ve just realized that it represents the epitomic ABC of fruit: Apples, Bananas and Citrus. Basic. I’m ok with that. However, if I feel a little more glamorous I may just throw a little tea party using the last letter of that ABC, which happens to be shared with the fruit itself – after all, clementines rule! You are all invited!
- 3 cups all-purpose flour, plus more for pan
- 1 tsp baking soda
- 1 tsp sea salt
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, plus more for pan
- 6 large eggs
- 2 Tbsp finely grated clementine zest, plus 1/2 cup clementine juice (from 5 clementines)
- 2 Tbsp whole milk
- 3/4 cup Greek yogurt or plain yogurt (no sugar added)
- 1 tsp pure vanilla extract
- 1 1/2 cup of powdered sugar
- 3 Tbsp clementine juice (from 2 clementines)
- Preheat oven to 350F with a rack in the middle.
- Butter and flour a 12 cup bundt pan.
- In a large bowl whisk the flour, baking soda and salt.
- In the bowl of an electric mixer, beat the butter and sugar on medium-high until creamy and fluffy.
- Add eggs, one at the time beating well between additions. Mix in clementine zest and juice, milk and vanilla extract.
- Slowly add the flour, alternating with yogurt and beat just until combine.
- Transfer the batter to the bundt pan and tap on a flat surface to remove any bubbles.
- Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. The top of the cake should be golden brown.
- Remove from oven and let it cool in the pan for about 10 minutes. Invert on a serving plate or cake stand and let it cool completely.
- Whisk together the powdered sugar and the clementine juice until smooth.
- Spread the glaze on top of the cake, allowing to run down the sides.
- Let the glaze set. Serve. Enjoy!