On the second day of Christmas, my true love gave to me... a 7 egg clementine cake! This cake recipe comes from my Nonna so you know its good. It's so light and fluffy, and christmassy! Clementines for me represent Christmas on the whole, which is why I had to add it to this wonderful cake.
You will need:
1 1/2 cups of sugar
1/2 cup of oil
1 1/2 cups of flour
1 pouch of instant cake yeast
Zest and juice from 1 clementine
2 tablespoons of a liquor of your choice (I used strega)
And preferably a high bundt pan
To start, preheat your oven to 350 degrees and spray your pan with non-stick cooking spray. Mix the 7 eggs on high until they are light and fluffy. Add the sugar slowly, and mix thoroughly. Add the oil and flour and continue to mix. Add the pouch of instant cake yeast and mix on high. Add the zest, juice, and liquor and mix thoroughly. Pour the mixture into your bundt pan, and pop in the oven for 30-40 minutes.
Try not to open your oven until the cake has fully risen as it is a little delicate. The cake will be golden on top, and dry in the centre.
To serve, I flipped the cake upside down as the bottom is almost caramelized. I topped the whole cake generously with icing sugar (its snow!), and slices of a clementine. To serve each slice, I sprinkled more icing sugar, added whip cream, and finely grated chocolate on top (any type of chocolate you have on hand will do).
This cake is super easy and can be transformed into something very fancy for a holiday dinner party or as a hostess gift!
If you haven't seen yesterday's baked goods, check it out here!