Clementines are everywhere here in Denmark around Christmas and the New Year, and I had some in my house that were so delicious, I decided to find something to bake with them. I found this recipe from Martha Stewart, and decided to give it a shot. The bread came out awesome, it is definitely more of a bread than a cake, but can easily be served for dessert, and goes great with coffee. Both the citrus and vanilla flavors really come through, and play perfectly together. The texture is great - it's just firm enough without being too heavy. The recipe reads like it's a bit complicated, but it's really pretty straightforward - although it is a bit long. Give it a chance, if you are a fan of citrus flavors, you'll love this bread!
- clementines - about 10, medium sized
- butter - 4 oz (115 g), room temperature
- sugar - 1 1/2 cups, separated
- eggs - 2 large
- heavy cream - 3/4 cup
- vanilla extract - 1 tbsp
- all-purpose flour - 2 cups
- baking powder - 1/4 tsp
- baking soda - 1/4 tsp
- salt - 1/4 tsp
- vanilla beans - 2, the seeds scraped out, pods discarded
- Preheat the oven to 350 F (175 C) and grease a regular sized loaf pan.
- Remove most of the zest from about 4 clementines, so you have about 1 tbsp of zest.
- In a large bowl, beat the zest, butter, 1 cup of the sugar and the vanilla seeds until well combined, about 2 - 3 minutes, then beat in the eggs, one at a time and set aside..
- Juice the zested clementines, and about 4 others, enough to make 3/4 cup of juice, and set aside, reserving 2 clementines.
- In a small bowl, mix 1/4 cup of the juice, the cream and vanilla extract together, and set aside.
- In a third bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
- Use your mixer, and beat the flour mixture into the butter mixture, alternating with the cream/juice mixture, starting and ending with the flour.
- Peel your remaining two clementines, remove all the pith, slice each segment down it's back to halve it, then across it's middle, so each slice is in quarters - discard any seeds.
- Gently fold the clementine pieces in the batter, and then pour it into the prepared pan.
- Cook for about 1 hour, or until a toothpick test comes out clean.
- While the bread is cooking, prepare the glaze by bringing the remaining 1/2 cup of juice and 1/2 cup of sugar to a boil in a small pan, stirring constantly. When the mixture boils, reduce the heat and simmer for about 5 minutes, then remove from heat.
- When the bread is done, remove it from the oven, poke the surface all over with a skewer and brush generously with the glaze.
- Allow the cake to cool for about 20 minutes in the pan, then remove it and put it on a rack to cool completely before glazing the bread again, this time including the sides.
- Serve at room temperature with tea or coffee. 🙂
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