![]() ![]() I was in a state of deeply lacking inspiration, but the idea of a pound cake loaf kept ruminating in my brain. This is one of those recipes that came into existence more or less by accident. Let cake cool in the pan on a rack to room temperature, about 20 to 25 minutes, then turn out and dust with confectioners’ sugar.Got a bag of clementines to use up? Put them to work in this delightfully sweet and citrusy Iced Clementine Pound Cake recipe! Soft, dense, moist, flavorful and topped with the most ridiculously delicious clementine-kissed icing, you’ll be buying more bags of clementines from the store just to make this pound cake on the regular. Arrange the clementine slices in the pan and pour in the batter.īake for 25 to 30 minutes. Peel the remaining 3 clementines and cut crosswise into slices just under 1/2 inch thick. Add flour mixture to the butter-egg mixture, mixing just until combined. In a small bowl, mix flour with baking powder. Squeeze 2 of the clementines and stir the juice into the batter. Using a fine grater, zest the clementines. In a large bowl, cream the butter with the granulated sugar and honey. Brush an 8-inch round cake pan with butter and sprinkle with granulated sugar. Preheat oven to 350 degrees convection or 375 degrees non-convection. You don’t need any excuse to enjoy this winsome cake.ġ stick plus 1 teaspoon unsalted butter, room temperature, plus more for brushingġ/3 cup granulated sugar, plus more for sprinklingġ 1/2 tablespoons honey, preferably lavenderġ cup plus 2 tablespoons all-purpose flour Instead, it’s a cake that’s just right for any reason at all. It’s not over-the-top rich or achingly decadent in any way. The cake is moist, light and fluffy with a gentle, sweet citrus taste. Shower over a little powdered sugar, and enjoy. ![]() Once the cake is baked and cooled for about 20 minutes or so, invert it onto a serving plate so that the pretty clementine slices are visible on top. The recipes also are made for convection ovens, so I converted the temperature below to work for a non-convection oven, which is what I have. The recipe neglected to state when to add the flour and baking powder in the batter, so I added that info in the directions below. Not only do sliced clementines get arrayed all over the bottom of the pan, but clementine juice and zest get stirred into the batter that gets spread all over them. “Upside-Down Clementine Cake” may reside in the Saturday chapter, but it’s fairly effortless to make any day if you have an hour to spare. Friday brings delights such as “Chocolate Mousse in Coconut Shells” and “Apricot-Praline Brownies.” And Funday is definitely that with more challenging but whimsical creations such as “Teddy Bear Cake” and “Funny Bunny Cake.” The work week might start off with “Giant Muesli Cookies.” Though, tackling a “Double Chocolate Roulade” might be more than most of us want to tackle on a Monday. Only in the world of Felder and Lesecq, the week has not seven days but eight, with the addition of “Funday” - a concept that I can completely get behind. The rest of the book is divided into chapters not by specific dessert categories, as you might imagine, but by the days of the week. The book starts out with a series of foundational recipes that others build upon. Together, the two also operate the patisserie, Les Pâtissiers, in Mutzig, Alsace. Inspired by the treats at neighborhood patisseries, this sweetly designed book is by Christophe Felder, who for 15 years was the pastry chef at the Michelin-starred Hôtel de Crillon in Paris before opening his eponymous pastry school in Alsace and Camille Lesecq, a former pastry chef of Le Meurice in Paris. The recipe is from “Petite Patisserie: 180 Easy Recipes for Elegant French Treats” (Rizzoli). “Upside-Down Clementine Cake” is the quintessential one-pan cake - with the bonus of cheery, bright slices of clementines dotting it. No matter if winter has brought torrential rain, hail, sleet or snow to your doorstep, this simple little golden cake is pure sunshine sure to brighten any day or mood. Sliced clementines decorate the top of this upside-down cake so very prettily.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |