![]() Overmixing could result in large holes or the development of a tunnel in the center of the cake. Weighing the flour is the best way to ensure you don’t have too much flour which will result in a dry cake or too little, which might cause the ake to collapse If the cake is darker in color that’s okay as long as it’s not overbaked. The cake may be darker than what’s pictured here because the amount of sugar in the mandarins will vary and your pan may conduct heat differently. When the cake is removed from the pan, the color can range from a golden brown to a dark brown. While the cake is baking it may rise a little over the edges of the bundt pan, but don’t worry, it won’t overflow and will settle back down. This step is really important if you’re using a bundt pan with an intricate design and lots of crevices.īake the cake until it the center temperature is 202F degrees and the cake has risen, set and firm to the touch. Pour the batter into the pan and tap the pan on the counter lined with a dish towel to settle the cake into the groves. Spray the pan with Baker’s Joy or equivalent baking spray (do not use regular cooking spray). I used the Brilliance Bundt Pan for this recipe, but you can use any bundt pan that has at least a 10 cup capacity. Scrape the sides and bottom of the bowl and mix the batter on low for about 20 seconds to ensure everything is combined. Until all the eggs are incorporated.Īlternate the addition of the flour mixture and the clementine-sour cream mixture mixing on low after each addition. ![]() Add the eggs one at a time, beating after each addition. You should have a total of 2 cups of the clementine-sour cream mixture.Ĭream the butter and sugar together until it’s lighter in color and looks creamy. ![]() Pureed Clementine OrangesĪdd the sour cream to the clementine puree and whisk to combine. If you have less return the pulp to the food processor and add another mandarin. You should have about 1-1/2 cups of puree. Pour the clementine puree into a 2-cup measuring cup. You made need to stop the food processor, scrape down the sides and then continue processing the clementines. Place the clementines in the food processor and process until the peel is completely broken down into very small pieces. Cut off the stem end, just enough to remove the stem, and then cut them in half. Weigh out 320 grams of whole clementines. Place them in a bowl and whisk to combine. Measure the flour, salt, and baking powder. The mandarins you see in grocery stores called Cuties and Sweeties are Clementines. They are super sweet, seedless, and have red-orange skins that are smooth and shiny, which makes them perfect for using the whole fruit in this cake. CLEMENTINE CAKE SKINMandarins are generally smaller and sweeter than oranges, a little flatter in shape, and they have thinner, looser skin that makes them easier to peel.Ĭlementines are the smallest type of mandarin orange. The baking powder helps the cake rise to develop a light crumb.Ĭlementines are a type of mandarin and mandarins are a type of orange. ![]() Sour cream helps create a tender crumb and adds fat tothe cake. The buttter should be at room temperature, which means 65-68F. Use unsalted butter to control the amount of salt in the recipe. Take the eggs out the night before if making this cake in the morning or in the morning if making the cake later in the day. The eggs should be at room temperature for this cake. I love using Bob’s Red Mill because it’s finely milled and helps produce a wonderful cake texture. Flour provides the structure of the cake.
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