I needed to use up some peaches and clementines this week so there was only one option for Bake of the Week – My Peach & Clementine Cake. I love my Bundt tin and every time I use it, tell myself to use it more regularly. If you don’t have clementines handy, of course you can use oranges, tangerines and instead of peaches, I’ve been known to throw a few nectarines in. Hey, its home baking – lets be relaxed!
PEACH & CLEMENTINE BUNDT CAKE
| Serves | 10+ |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Total time | 1 hours, 10 minutes |
| Meal type | Dessert |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party |
INGREDIENTS
- 4 Peaches (Peeled and chopped into very small cubes)
- 2 Clementines (Peeled and Chopped finely)
- 8oz Butter
- 12 + 6oz Caster Sugar
- 4 Eggs
- 14oz Self Raising Flour
- 1 Small Pot of double cream
- 1 teaspoon Vanilla Extract
- 2 tablespoons Fresh Orange Juice
- Icing Sugar or Royal icing to decorate
DIRECTIONS
| Bundt Cake | |
| 1. | |
| Preheat the oven to 180C and spray a bundt tin with Cake Release (If you don’t have some, grease with butter then dust with plain flour) | |
| 2. | |
| Separate 3/4 of the peaches and 1/2 of the clementine and keep to one side | |
| 3. | |
| Using an electric whisk with a paddle whisk, beat the butter and the 12oz sugar until pale and fluffy | |
| 4. | |
| Add in the eggs whilst still whisking on a medium speed, scraping down regularly. Add the vanilla and 1 Tbsp OJ. | |
| 5. | |
| Alternately, add 1 tbsp flour and Double Cream whilst still mixing on a slow speed until all added. Use a spatula to make sure fully combined. | |
| 6. | |
| Bake for 50 minutes until a skewer comes out clean. | |
| 7. | |
| Remove from the oven and leave in the tin for 10 minutes. | |
| Drizzle Syrup | |
| 8. | |
| Meanwhile, using a hand held mixer, mash together the peach and clementine until very smooth. You can push through a sieve if you don’t want any bits but I don’t bother. | |
| 9. | |
| Add to a small pan with the remaining sugar and OJ then heat up until just starts to boil, Remove from the heat. | |
| Bundt Cake Decoration | |
| 10. | |
| Turn the cake out of the tin onto a wire rack and spoon over the syrup – I used more icing sugar sprinkled over it and cornelli icing to finish. | |
your bundt cake is so pretty , such delicate icing detail Helen, and i love the flavours x
Oh wow, thanks for choosing my cookie as your featured bake 🙂
Ooh this looks lovely, great icing work too, you must have a steady hand! x
That is one fabulous looking cake.
Wow this looks amazing!
As always, looks delicious x
This sounds AMAZING! I love anything a bit fruity 🙂
Wow! Seriously, when are you opening up a cake delivery service?!
x x
Your bundt cake is stunning Helen! You really are a proper baker. It looks so pretty!
I love Bundt cakes and I really like that you have used fresh fruit in it. I always worry about them going soggy.
That cake sounds and looks perfect for Christmas… I love the intricate pipping work too. Very pretty and probably big enough to feed a crowd. Thanks for linking to #CookBlogShare
Wow that’s amazing! Thanks for linking up to #brilliantblogposts! I love it when people add recipes too!
This is a gorgeous cake Helen, and a super unique combination – peach and clementine.
I’d love to try this recipe
Gorgeous cake! Love it! Happy new year, and here’s to another year of fab recipe posts!