Clementine Tea CakePosted: April 22, 2010
Inspired by the beautiful women over at We Like to Cook and Eat and clementines that my mom was going to throw out this weekend, I decided to make a quick bread with their “Clementine Muffin” recipe. I assured my mother that the clementines would be perfect for me to take, even though they were past their prime. At home, I modified the recipe a bit since we didn’t have some of the ingredients and it came out tasting wonderfully.
Clementine Tea Cake
- 4 clementines
- 1/3 cup sugar
- 1/3 cup vanilla simple syrup or 1/3 cup simple syrup with some vanilla extract mixed in
- 1/3 cup of cooking water (I will explain below)
- 1 banana
- 2 eggs
- 3 tablespoons canola oil
- 1 cup whole wheat pastry flour
- 1 cup oat flour (I processed about a cup of oats to make oat flour)
- 1 tablespoon baking powder
- 1 tsp salt
- sugar in the raw (turbinado sugar) – a few tablespoons or packets
- Boil the clementines in plenty of water for about 45 minutes. Do this while you make dinner if you like. At some point preheat the oven to 375F.
- Remove the clementines and save the water they boiled in. Process the clementines in a food processor, scraping down the sides after a few pulses to get a smooth paste.
- Add the banana, eggs, sugar, simple syrup, 1/3 cup of the clementine cooking water and the oil. Process it all!
- In a large bowl, mix the dry ingredients. Make a well in the middle and add the liquid ingredients. With a few swift strokes, mix everything together until combined. Do not over mix!
- Place in a greased and floured loaf pan. Sprinkle with some turbinado sugar for some sparkle and bake for about 40 minutes or until golden brown and a toothpick comes out cleanly from the center.
- Let cool and eat for breakfast, snack, tea-time or dessert.