About the Recipe
Delicious clementine, cinnamon and pecan flavors in this fall inspired bundt cake.
Ingredients
For the clementine puree:
5 clementines (keep the peel)
1 cinnamon stick
1 tsp ground cinnamon
1 cup of water
For the cake:
1 1/2 cup all purpose flour
1/2 cup coconut flour
6 tbsp melted coconut oil, extra for greasing the pan
1/2 cup chopped up pecans, extra to use as topping (applied onto greased pan)
1 clementine (fresh, peeled, separated)
1/2 cup coconut sugar, and 1 tbsp extra for sprinkling onto the pan
1 tsp vanilla
Pumpkin spices (1-2 tsp)
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1 cup milk of choice
5 purees steamed clementines (with preserve)
Preparation
Prepping the clementines (steaming):
Place 5 clementines with peel in a pressure cooker / instant-pot
Pressure steam in 1 cup water w/ a cinnamon stick with 1 tsp cinnamon for 10 mins
When done let pressure naturally release and preserve the liquid
Making the cake:
Grease the bundt pan and preheat oven to 375F
Decorate with some fresh clementines and chopped up pecans (they should stick to the greased pan) and sprinkle some coconut sugar
Combine wet and dry cake ingredients in separate bowls
Add clementine puree to the wet ingredient bowl. Mix well
Gradually mix dry ingredients with wet. Make sure mixed well before pouring into pan
Pour into pan gently to preserve pan lining (clementines and nuts)
Bake for 25 mins or until toothpick comes out dry