Clementine Olive Oil Cake

4/29/13

Clementine Olive Oil Cake| une gamine dans la cuisine


I love the feeling of sunlight on wrinkled morning sheets. My late April mornings are crisp and cold, but thanks to a gentle early sunrise, their edges have softened, significantly. And whilst winter is still trying to make itself heard, his windy voice is now a hollow echo - we're no longer bumping into each other with awkward elbows and disgruntled sighs.

This morning's sunbath was particularly difficult to depart from. My pillow was perfectly cool, and the sheets had the inviting warmth that comes from being slept on all night. Why is it that a bed reaches it's peak comfort level as soon as the alarm goes off? After several minutes of basking and stretching and hitting the snooze button, I remembered the bundt cake sitting on my kitchen table. Nothing awakens the body and mind quite like the promise of cake, and strong, creamy coffee.


Clementine Olive Oil Cake| une gamine dans la cuisine


This cake, along with February's burnt sugar bundt cake, are irrefutable proof that bundt cakes can be just as enticing as their layered cousins.

Olive oil and citrus make beautiful things happen. In this instance, they procure a soft, tender cake with bright, flavourful, undertones. The glaze, I should add, is not at all necessary. My cake refused to release itself from the pan - the almond glaze was a wily way of covering up missing patches. (When making this cake, or any bundt cake, don't be shy about buttering and flouring the pan.)

Wherever you are, I hope the weather properly corresponds with the calendar. If not (and even if so!) there are cakes to be made, and almond glaze bowls to lick.

Four years of blogging and my post endings are still clumsy. ;) 


Clementine Olive Oil Cake| une gamine dans la cuisine



Clementine Olive Oil Cake
makes one 10-inch bundt cake

for the cake
freshly grated zest of 6 clementines {Note: Clementine zest leans toward the more bitter end of the spectrum - be careful not to grate into the white pith.}
2 cups granulated sugar
3 cups all-purpose flour
1 Tablespoon aluminum-free baking powder
1/2 teaspoon salt
4 eggs, separated
1 cup buttermilk, room temperature
3/4 cup extra virgin olive oil (Try to use a good quality oil)
1 teaspoon pure almond extract

for the glaze (optional)
2 cups confectioners' sugar
1/4 cup + 1/2 Tablespoon buttermilk (have a little bit extra on hand)
1/2 teaspoon pure almond extract


method
Preheat the oven to 350 F. Butter and flour the inside of a 10-inch bundt pan - gently tap out the excess flour. {Note: Before coating with flour, be sure to butter every nook and cranny.}

In a large mixing bowl, combine the clementine zest and 1 cup of sugar. Use your fingertips to run the zest into the sugar until fragrant and light orange in colour. Whisk in the remaining 1 cup of sugar. Allow the mixture to marinate for a few minutes.

In a separate large bowl, sift together the flour, baking powder, and salt; Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the egg yolks on med-high speed until pale and light in colour (about 8 minutes). Turn the mixer down to med-low and slowly pour in the clementine/sugar mixture until it is completely incorporated. {Note: Don't add too much sugar all at once, and mix well in between additions. Don't worry if the mixture looks grainy.} Once all the sugar has been added, beat on medium speed for about 30 seconds. Scrape down the sides of the bowl.

Add the buttermilk, olive oil and almond extract - mix until thoroughly combined.

Add the flour mixture to the wet ingredients in two parts, beating after each addition or until just combined (about 10 seconds). Scrape down the bowl and beat again for 5 seconds; Set aside.

In a separate clean/dry mixing bowl (using beaters that are also clean and dry), beat the egg whites just until stiff peaks form. Scoop 1 cup of the whites into the cake batter - use a large rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Use a light hand and try not to over-mix.

Pour the batter into prepared pan - use a small off-set spatula to even out the surface. Bake for 40 - 50 minutes, until medium golden and a small sharp knife inserted into the cake comes out clean (rotate the pan halfway through the baking time). Remove the pan from the oven and place it onto a cooling rack. Cool completely before removing.

I had a hard time removing my cake. If you have the same problem, help loosen the cake from the pan by running a thin off-set spatula around the edges - including the center. Turn it upside down for a few minutes, and then try giving it a gentle shake. If it's still clingy, keep loosening it with the spatula and flipping it over - until it releases. Just be gentle, and patient. :)

Prepare the glaze: In a large mixing bowl, combine the confectioners' sugar, buttermilk, and almond extract. Stir until well-combined and smooth. The glaze should be drizzly enough to fall from a whisk. If it's too thick, add an extra teaspoon (or two) of buttermilk. Drizzle the glaze over the surface of the cake, allowing it to drip down the sides and center.

Enjoy!

adapted from Baked Explorations

38 comments:

Rosa's Yummy Yums said...

A beautiful cake and lovely flavors! Here, April has been quite gloomy and cold...

Cheers,

Rosa

The Café Sucré Farine said...

Oh, I made this cake about 2 months ago, everyone went crazy over it it - so delicious! Love your photos, they would get me out of bed on the nastiest day! :)

Beth said...

Valerie, nothing about your blog is clumsy! Least of all this wonderful cake. It might even help me overtake my fear of bundts.

Averie @ Averie Cooks said...

the promise of cake, and strong, creamy coffee is pretty much the ONLY reason I'd want to get out of bed in the winter...and this cake, is just, so you with the citrus and the color. So pretty. Love the plentiful glaze, too!

JoeinVegas said...

Mmmmmmmm again

Laura (Tutti Dolci) said...

Now this is a cake to get out of bed for! Love the citrus and olive oil together. We are on the same wave length with our citrus-almond creations :).

La Table De Nana said...

It's lovely! I have made a similar one and we liked it very much..
I'll pin yours to remember:)

Susan Lester said...

Just lovely, Valerie! Your blog has really evolved since I first visited it - beautiful photography!

Patty Price said...

Nothing like cake and strong coffee to ply one out of the sheets! I'm going to borrow your glaze recipe for a cake I'm making this week...thanks for sharing and inspiring me ;-) The cake is lovely ;-)

vanillasugarblog said...

Oh Val you have no idea how much I love the weather we are having--nothing but sun for a while with nice cool nights.
I love this, I hope it stays for a long time.
We had one of the roughest winters ever.

Tracey Wilhelmsen said...

Would you believe I've still never baked with olive oil? I've really got to get on it - your cake sounds so lovely! Good point about the bed, it really is the *most* comfortable when it's time to get up sadly :)

www.you-made-that.com said...

I can just taste the citrus flavor the clementines give this cake. I love how glazes and frosting covers up any little flaws. Great recipe Valerie.

Jen Laceda | Tartine and Apron Strings said...

I agree! Citrus and olive oil pairs well! This is the perfect cake for spring...reminds me of a spring day in Italy! That's the only place I've tried olive oil cake :) There's something about the Italian sun and air and olive oil :) Beautiful photos, Valerie!

Lisa {Authentic Suburban Gourmet } said...

I so know what you mean about being so comfy in the bed and then the alarm goes off. What is that all about? Smile. This cake is a true winner. Love, love your blog and photos = you do an amazing job.

Danielle Giannandrea said...

I have never baked with olive oil either (glad I'm not the only one : ). The citrus and olive oil sounds like it would be delicious together! Something I would definitely get out of bed for...along with lots of coffee of course! xo

Danielle

Anna {Hidden Ponies} said...

I've yet to bake with olive oil...that needs to change. And basking in bed...aaah. Even cake can barely call me from that glory.

Carol | a cup of mascarpone said...

This is the loveliest bundt cake I have seen in forever!!! I just love it, Val...and your photos are gorgeous, I can't decide which one to pin! Decisions... ;}

Grandbabycakes said...

What a gorgeous cake! You surely know how to make a nice bundt. And I agree, nothing wakes me up better than the promise of cake!

Jennie Phaneuf said...

Your blog endings are always lovely. Getting out of bed in the morning is an endless battle for me. I always jump out of it at the last minute, usually startled.

This cake looks moist and delicious.

thelittleloaf said...

I think bundts are often more beautiful than layer cakes - there's something about the shape and a drizzle of glaze that's just so appealing. Yours looks gorgeous - not sure I'd manage it for breakfast but definitely for afternoon tea!

Kate@Diethood said...

IF this cake was sittin' pretty and waiting for me in the morning, I would have woken up at 3 am to devour it. Awesome flavors, Val... and the photos are beautiful. So inviting. Wanna be neighbors?!? :-D

Savory Simple said...

I love how moody these shots are. What a gorgeous cake.

peanutbutterandonion said...

What a lovely cake for mohter's day

Amber Andel said...

I'm a bit confused...do you use a cup of yogurt or a cup of buttermilk in the cake? The ingredient list calls for buttermilk, whereas the instructions do not mention buttermilk but rather yogurt. Clarification is much appreciated. Thank you!

Valerie said...

@Amber; It's buttermilk, not yogurt. Sorry about that. :)

Amber Andel said...

Thank you!! :)

Erin @ Table for 7 said...

What a beautiful cake Valerie! It looks delicious and so lovely.

Monet said...

Tomorrow is May 1, and we're expecting snow. Oh well, I know summer is just around the corner! This olive oil cake looks just heavenly. Thank you for sharing it with us!

Lemons and Anchovies said...

I read this post when you first published it but didn't have the chance to comment (was at work). Now I'm falling in love with this cake all over again. You know I love this combination of flavors. As always, love the mood in your images.

Jessica @ Portuguese Girl Cooks said...

Cake is definitely a good reason to get out of bed :) Beautiful cake!

Erin said...

Gorgeous cake! Love the flavors together. I could serious just eat that almond glaze with a spoon!

Rachel @ Baked by Rachel said...

The missing pieces were meant to be because the glaze makes this that much more fabulous! I totally missed the boat on baking with clementines. Next year I'll be all over it.

Anna @ Crunchy Creamy Sweet said...

I love bundt cakes! This sounds fabulous!

Lora CakeDuchess said...

Hot coffee and a slice of this would make me get of bed. Even better would be to enjoy it whilst in bed and probably a bonus would be having the paper to read;)Gorgeous!

Jenn Kendall said...

your cake is stunning - that buttermilk almond glaze sounds ridiculously delicious over that clementine olive oil cake :) and your endings are always fabulous!

Gourmantine said...

I feel the same way about mornings, just when you have to get up it feels most comfy and nice :)
But I'd spring out of bed if that cake was waiting for me :)

Jerry | Simply Good Eating said...

That is one beautiful cake especially with the glaze. Yum!

Erin Dee said...

Your ending wasn't clumsy and at least you put a closing. I don't even bother. ;)

And this cake looks awesome! Love the drizzly icing. I attempted something similar the other day and it doesn't look nearly as neat.

 

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