This winter citrus cake is adapted from the Citrus Confetti Cake my book, Decorated, and makes the most of delicately flavoured clementines. Serve it plain as a breakfast treat with the clementine juice on the side or use the juice to make a drizzle icing.
Excitingly, this recipe can also be found on Red Magazine's website along with a 'My Week on a Plate' feature that I wrote for them back in January.
For the cake:
170g unsalted butter
240g caster sugar
Grated zest of 3 medium clementines (about 1 tablespoon)
3 medium eggs
90g buttermilk or Greek style yoghurt
240g plain flour
1 ½ teaspoons baking powder
Pinch of salt
For the drizzle icing (optional):
250g icing sugar
1 teaspoon lemon juice
2-3 tablespoons clementine juice
Preheat the oven to 170C (Gas 3). Butter a 20cm (8 inch) bundt tin or butter and line a round 20cm (8 inch) deep cake tin. Using an electric mixer, beat the butter, sugar and zest for 3-4 minutes until pale and fluffy. Add the eggs one at a time, beating after each addition until they’re well incorporated. In a clean bowl, whisk the flour, baking powder and salt. Add half of the flour mixture to the egg mixture, then add the yoghurt, continue to beat and add the remaining flour beating until just combined. Pour into the prepared tin and bake for 40-45 minutes or until a skewer inserted in the centre of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes until turning out on a wire rack to cool completely if icing or serve slightly warm if not.
To make the icing, beat the icing sugar and citrus juice in a bowl until smooth. The icing should be opaque but thin enough to run down the sides of the cake.