Today we’re making a beautiful clementine bundt cake with dark chocolate glaze, very delicious and full of flavor.
This bundt cake is very simple but quite scenic, one of those cakes that smell like home but is also very nice to bring to the table!
The dark chocolate glaze makes this clementine cake really special, but it can also be enjoyed without, in all its genuineness 🍊
Soft, citrusy, and with that delicious touch of glaze. It’s perfect from breakfast to snack time, but it becomes special even as a holiday dessert.
If you are looking for an easy-to-make cake that smells of citrus and brings a smile to your guests, this bundt cake is made for you.
In this article, you will discover not only how to prepare it step by step but also:
📌 tips to make it perfect every time
🍽️ variants for those with intolerances or dietary preferences
💡 advice on storage and small mistakes to avoid
Preparing it is simple, but the result is astonishing: a soft, fragrant cake that’s irresistibly beautiful to look at 🍰
By the way, if you like bundt cakes, you absolutely must not miss this collection dedicated to you! Breakfast Bundt Cakes.
More simple and delicious recipes to try for citrus dessert lovers!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 40 Minutes
- Preparation time: 20 Minutes
- Portions: about 10 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Christmas
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup potato starch
- 3 Eggs
- 1 cup Sugar
- 1/2 cup Butter
- 1/2 cup Clementines (juice)
- 1 packet Baking powder
- 5 oz Dark chocolate
- 1 1/4 cups Powdered sugar
- as needed Water
Tools
- Bowl
- Mixer
- Spatula
- Bundt pan
- Food processor
- Sieve
- Small bowl
Preparation
Clean two mandarins and blend them with the immersion blender (or food processor) to obtain a puree. Melt the butter in a bain-marie and cool down.
Note: a peeled clementine weighs about 70-80% of its total weight (which is between 50 and 90 grams). A medium clementine, weighing 80g whole, will weigh about 50-60 grams peeled, considering the peel constitutes about 10-20 grams, but the exact weight depends on the size.
I blended two for a total of about 120-140 grams. If you replace clementines with oranges, this should be the approximate weight to use.
Beat eggs and sugar with electric whisks until you get a light and fluffy mixture (about 10 minutes).
Sift together flour, potato starch, and baking powder, and pour them, a little at a time, into the egg mixture, alternating with a little clementine puree.
Finally, incorporate the melted butter and mix well with the whisks.
Pour everything into the cake pan (24 cm), level with a spatula, and bake in a preheated static oven at 340°F for about 45 minutes.
The cooking time varies from oven to oven and especially based on the size of the cake pan (the narrower and taller, the more time it takes).
After the cooking time has elapsed, do the toothpick test, if it comes out dry, remove the bundt cake and let it cool before removing it from the mold.
Melt the chocolate in a bain-marie (i.e., place the saucepan inside a larger pot in which you have poured some water).
Wait a few minutes and once the chocolate is melted, immediately put it in a sufficiently deep bowl.
Add, a little at a time, the powdered sugar alternating with a teaspoon at a time of water.
Blend everything with the electric whisks. As soon as the consistency of a cream is obtained, turn off the whisks.
The color of this glaze changes depending on how much powdered sugar you use.
If you want a darker-colored glaze (typical of dark chocolate), you will need to use less powdered sugar and therefore less water.
With 1 1/4 cups of powdered sugar, I used almost 5 tablespoons of water and obtained a glaze closer in color to milk chocolate.
Adjust according to your tastes. Once you have the glaze, mix with a spatula and then immediately cover the bundt cake.
It is necessary to do this operation immediately because once the glaze cools, it is not easy to spread.
Decorate your bundt cake with edible pearls and clementine wedges to make it even more precious (not essential).
And voilà, your beautiful and delicious clementine bundt cake is ready to be enjoyed!
✨ Try it and let me know in the comments how it turned out! If you want, tell me which variant you chose, I love reading your comments 🍊💛
Article protected by copyright © – Gabriella Geroni © All rights reserved
To prepare this cake, I chose juicy organic clementines from Agrumi Faro, a company located in the heart of Sicily.
I invite you to take a look at their website to discover how many wonderful products you could bring to your table.
Also, if you like, I leave you a DISCOUNT CODE: GABRIELLA03 that you can use whenever you want. For any information, feel free to ask in the comments, I will be happy to answer 🧡🍊
#noadv #productsent
Notes
🍊 Clementine Bundt Cake: possible variants
• With mixed citrus fruits
You can replace part of the clementine juice with:
🍊orange
🍋🟩tangerine
🩷sweet grapefruit
The result is a more fragrant and fresh bundt cake.
• With mixed citrus fruits
You can replace part of the clementine juice with:
🍊orange
🍋🟩tangerine
🩷sweet grapefruit
The result is a more fragrant and fresh bundt cake.
• Super delicious version
Add to the batter:
50 g dark chocolate chips or chopped almonds
Increase baking by 5 minutes if you add nuts.
• Super delicious version
Add to the batter:
50 g dark chocolate chips or chopped almonds
Increase baking by 5 minutes if you add nuts.
• Without glaze
Perfect for those who want a healthier and more genuine daily snack. You can simply sprinkle the surface with powdered sugar or try a water glaze (powdered sugar + 1 tablespoon water).
For a sweeter contrast, replace the dark chocolate with high-quality white chocolate.
• Without glaze
Perfect for those who want a healthier and more genuine daily snack. You can simply sprinkle the surface with powdered sugar or try a water glaze (powdered sugar + 1 tablespoon water).
For a sweeter contrast, replace the dark chocolate with high-quality white chocolate.
• Without glaze
Perfect for those who want a healthier and more genuine daily snack. You can simply sprinkle the surface with powdered sugar or try a water glaze (powdered sugar + 1 tablespoon water).
For a sweeter contrast, replace the dark chocolate with high-quality white chocolate.
🍷 Wine pairing box
For a citrusy bundt cake with a dark glaze, the wine should be: aromatic, fresh, not too sweet.
I suggest three perfect alternatives:
🍇Moscato d’Asti DOCG
Sweet but light, floral and fruity. Balances dark chocolate very well.
🍇Passito di Pantelleria
For a more elegant and enveloping pairing. Notes of honey and apricot enhance the citrus fruits.
🍇Brachetto d’Acqui DOCG
Sparkling, aromatic, ruby-red. Perfect when the cake is served as a holiday dessert.
Can I use other citrus fruits instead of clementines?
Of course! Fresh oranges or mandarins work great, just adjust the juice and zest a bit.
How to store this bundt cake?
Store in an airtight container for 2-3 days at room temperature. It’s important that it’s not too hot in the house, if that’s the case, it’s better in the fridge for up to 4-5 days.
To avoid unnecessary waste, you can also freeze it. First, slice it, wrap each slice with parchment paper, and put them in food bags.
Seal with a clip and store in the freezer. They keep for up to 3 months but disappear sooner!Can I reduce the sugar a bit?
You can reduce the sugar by up to 20% without compromising the structure of the cake (about 160-165 grams of sugar, white or cane).
Can I make this bundt cake gluten-free?
Yes, with a gluten-free cake mix (same weight as all-purpose flour)
or a 70% rice flour mix + 30% potato starch
Add 1 tablespoon of yogurt to improve the structure.How can I substitute the butter?
Use oil instead of butter to make it even softer, lighter, and super moist.
Replace the 100 g of butter with 80-90 ml of neutral-tasting seed oil (better to avoid olive oil as it would make it too heavy).What can I use instead of all-purpose flour?
You can replace it as follows:
📌Type 1: same weight, you’ll get a more rustic taste
📌Whole wheat flour: use 90% of the dose (about 234 g total of whole wheat flour, which absorbs more than all-purpose flour and can make the batter too dense).
