One of the perks of being on facebook is that one meets many like-minded people, some of whom can become your friends even if you have never met. I belong to a group that has some lovely ladies, mostly Palakkad Iyers like me, who come up with interesting topics every day on the forum. I am not an active member in the discussions, given that I have little time left after work, many ways to pass time, and because my phone is not net-enabled as yet. I don’t think I will ever get it enabled as it gives me that much needed space, and distance I like to keep. That said, I am a very people-person and I like chatting (the old world kind), being ‘in’ on the latest trends and catching up on gossip once in a while. Last week I invited some of my Mumbai based friends from the group. It was a lunch date and only four could make it, Wednesday being a working day. Sometimes small groups can be merrier, I found that day.
I made a basil focaccia, roasted tomato soup (without fennel this time), undhiyo, bhakris and a chamomile bundt cake with strawberry coulis. I am no good at creating a huge menu. I get confused and stick to basics when I have guests. Though it was the focaccia that won praise, I was taken by the bundt cake. Nikhil, friend and fellow food blogger, known to many as the ‘non-chalant gourmand‘ gifted me a packet of ‘dried chamomile‘ a couple of weeks ago. Once I snipped the edge with scissors, I could not stop myself from sniffing at the flowers repeatedly. It is aromatherapy, I tell you! So good! Since then I have used small portions of the flowers in panna cottas, puddings and cakes. Last evening my children announced that they needed many ‘snacks’ because of a function happening at school. Snacks, I have learnt from experience mean cakes. I made some gluten-free, cocoa and pecan cup cakes for the gluten-free girl (they were delicious and will soon come up here when I make them again), and a loaf cake for my son. The loaf cake included the last of the sweet clementines S gave.
Since the last two years, clementines (or are they satsuma mandarins?) have been making an appearance in our markets in Late November, and they are available upto end of January. But December seems to be the best time to have them. They have few seeds and are very sweet. These particular batch had very thin peels and I found that I could consume the fruits with the skin itself. The rind was sensuously citrus but not overpowering. Any other day I would have insisted in using them in recipes, but these were delicious and I followed Jr.H’s advice and we ate up most of them. When I was left with ten, it struck me that not being overpowering meant that they would compliment the chamomile flowers. I wanted some texture. I had poppy seeds. We did not see this cake coming, but when it was done, it won us over completely.
The sharpness of clementines go well with the mild chamomile and as expected the poppy seeds lent a nice texture. If you do not have them leave them out. This cake is a winner.
Despite the fact that the electricity was disrupted without warning after 20 minutes of baking there was no damage done, except that the loaf domed on one side. It might have been the power cut, or maybe I did not tap the tin enough to remove the air bubbles. Do make sure that the tin is lined with baking parchment. The loaf is delicate and I would not bake it directly in tin. I held my breath and prayed that the electricity would return. It did after some 15 mins. and I simply continued baking as if nothing happened. All was well.
Recipe: Clementine, chamomile and poppy seed cake
Dietary warning: Contains gluten and nuts | Free from dairy and casein
Yield: One loaf – 8 x 4 inches
All purpose flour | Maida – 221g | 1.75 cups
Corn flour (or corn starch) – 9g | 1 tbsp
Baking powder – 1.5 tsp.
Baking soda – Just one pinch
Pecans – 11g | 6 Nos.
Sea salt – 1 pinch
Muscovado or raw sugar – 130g | 0.75 cup
Clementine rinds (Just peel a few and cut into thin strips – mine had thin peels) – 14g |2 tbsp
Chamomile flowers – 2 tbsp.
Poppy seeds – 1 tbsp.
Olive oil – 78g | 0.5cup
Corn syrup – 2 tsp.
Mirin – 1 tsp.
Freshly squeezed clementine juice – 1 cup
Soy / Coconut milk – 90g | 1 cup
Line and prepare a cake tin. I used a rectangular loaf tin measuring 8 x 4 inches. Any shape should do.
Pre-heat oven at 180 deg. C, with the rack in the center of the oven.
Place all the ingredients under ‘A’ in a mixer and run it to blend evenly. Not too long, just enough. About half a minute.
Remove into a wide mixing bowl and add the ingredients under ‘B’. Stir through.
Now place the ingredients under ‘C’ into the mixer. Blend just enough to emulsify the ingredients. Do not run too much and make it frothy.
Pour the wet ingredients into the dry, and fold. Turn the vessel as opposed to vigorously stirring with the ladle. Use a cut and fold method rather than just mixing with rotational motions, as this makes the batter elastic, and the cake tough, about a minute.
Spoon batter into prepared tin. Tap several times on the counter to remove air bubbles if any.
Bake for 45-50 minutes till the cake springs back on touch and is golden on the top, and a toothpick stuck in comes out clean.
I did make a basic glaze against my intuition and honestly, I prefer no glaze. I have never liked any kind of icing on cake. Here is the glaze I used:
Clementine juice – 2 tbsp.
Icing sugar – 3/4 cup
Clementine peels, chopped fine – from one clementine
Method for glaze:
Place everything in a small blender and run till blended. Spoon and drip all over the loaf.
Walnuts or almonds instead of pecans.
Arrowroot instead of cornflour.
Any neutral oil but olive oil is recommended.
Sweet oranges instead of clementines if you cannot find them.
I find ‘mirin’ irreplaceable, but if you must, then use rice vinegar. I have found that the increase in corn flour/syrup can make the cake pasty.
This recipe comes to you after many trials, and is now perfected. The few nuts in it are what give it the crumb structure. I would not omit it.