INTRODUCTION
Sticky clementine & tarragon cake is a delight for anyone who loves a sweet and fragrant treat. The combination of juicy clementines and fresh tarragon creates a unique flavor that makes this cake stand out. It is perfect for special occasions, casual gatherings, or even a simple dessert at home. The cake is moist, fragrant, and has a wonderful sticky glaze that adds to its charm. In this article, you will learn all about how to make this lovely cake, why it’s a good choice, and how to serve it.
WHY YOU WILL LOVE THIS RECIPE
This sticky clementine & tarragon cake is not just easy to make but also incredibly tasty. One reason you will love this recipe is the delightful mix of flavors. Clementines are sweet and juicy, bringing brightness to every bite, while tarragon adds a hint of herby goodness that is unexpected and delicious.
Another great thing about this cake is its texture. It has a soft, moist crumb thanks to ingredients like ground almonds and polenta. These give it a lovely, slightly dense feel that pairs wonderfully with the syrup.
This cake is also versatile. You can serve it for dessert or have it with tea in the afternoon. The syrup on top gives it a special touch, making it suitable for any gathering. Plus, it’s fun to make! You can enjoy the process of mixing ingredients and watching it bake in the oven, filling your kitchen with irresistible scents.
If you are looking for a cake that will impress your family and friends, this recipe is the one for you.
HOW TO MAKE Sticky Clementine & Tarragon Cake
Making sticky clementine & tarragon cake is quite simple and requires minimal ingredients. Follow the steps below to bake this wonderful dessert.
EQUIPMENT NEEDED
Before you start, make sure you have the following equipment ready:
- Mixing bowls
- A whisk or electric mixer
- A measuring scale
- A spatula
- A cake tin (preferably round)
- A saucepan
- A skewer or toothpick (for testing the cake)
Ingredients You’ll Need :
- 225g unsalted butter, softened, plus extra for greasing
- 200g caster sugar
- 3 clementines (scrubbed), zest
- 13g tarragon, leaves finely chopped
- 3 large eggs
- 200g ground almonds
- 115g polenta
- 1 tsp baking powder
- Crème fraîche, to serve (optional)
- 50g tarragon (for syrup)
- 150ml clementine juice (from 5-6 clementines)
- 100g caster sugar (for syrup)
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 180°C (350°F) and grease a cake tin with butter.
- In a bowl, cream together the softened butter and caster sugar until light and fluffy.
- Add the clementine zest and chopped tarragon leaves. Then mix in the eggs one at a time.
- Stir in the ground almonds, polenta, and baking powder until combined.
- Pour the mixture into the prepared cake tin and smooth the top.
- Bake in the preheated oven for 55 minutes or until a skewer comes out clean.
- While the cake is baking, prepare the syrup by combining the tarragon, clementine juice, and sugar in a saucepan. Heat gently until the sugar dissolves.
- Once the cake is done, remove it from the oven and let it cool slightly before pouring the syrup over the top.
- Serve warm or at room temperature with crème fraîche, if desired.
HOW TO SERVE Sticky Clementine & Tarragon Cake
Sticky clementine & tarragon cake can be served in many ways. It is delightful warm out of the oven, as the syrup adds a nice stickiness to the outside. However, it can also be served at room temperature.
You can serve it alone for a simple dessert or pair it with a dollop of crème fraîche for added creaminess. The cool, smooth crème fraîche balances out the sweet and sticky cake beautifully.
Consider garnishing with extra tarragon leaves or clementine slices for a splash of color. This makes the cake look even more inviting when presented on the table. Enjoying a slice with a cup of tea or coffee is highly recommended.
STORAGE & FREEZING: Sticky Clementine & Tarragon Cake
If you have leftovers, you can store sticky clementine & tarragon cake easily. Keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it.
To freeze the cake, wrap it well in plastic wrap and then in aluminum foil. This helps to keep it fresh and prevent freezer burn. It can be frozen for up to 2 months. When you are ready to enjoy it, simply thaw it in the refrigerator overnight, and then bring it to room temperature before serving.
SERVING SUGGESTIONS
There are many tasty ways to enjoy sticky clementine & tarragon cake. Here are a few suggestions:
- Pair it with a scoop of vanilla ice cream for a delightful dessert.
- Serve it with a drizzle of honey for additional sweetness.
- Add fresh berries, like raspberries or blueberries, for a colorful twist.
- A sprinkle of powdered sugar on top enhances its sweetness and looks appealing.
Feel free to experiment with these suggestions and find your perfect pairing!
VARIATIONS
You can adjust the recipe to make it your own! Here are some fun ideas for variations:
- Substitute clementines with other citrus fruits like oranges or lemons for a different flavor profile.
- Add chopped nuts, like walnuts or hazelnuts, for extra crunch.
- Instead of tarragon, try using other herbs like rosemary or mint for a fresh twist.
- Add baking spices like cinnamon or nutmeg for a warm, spiced flavor.
These variations keep the cake exciting every time you bake it!
FAQs
1. Can I use other types of sugar instead of caster sugar?
Yes, you can use granulated sugar. Just make sure to blend it well to keep the cake smooth.
2. Is it necessary to use tarragon in the cake?
While tarragon adds a unique flavor, you can leave it out or replace it with another herb according to your taste.
3. Can I make this cake gluten-free?
Yes! Make sure to use gluten-free polenta and check that your baking powder is gluten-free.
4. How do I know when the cake is done?
You can check if the cake is done by inserting a skewer in the center. If it comes out clean, the cake is ready.
MAKE-AHEAD TIPS FOR Sticky Clementine & Tarragon Cake
If you want to prepare ahead of time, the cake can be made a day in advance. Simply bake it and allow it to cool. Store it tightly wrapped in plastic wrap until you’re ready to serve. The syrup can also be made ahead and kept in the fridge. Just warm it up a little before pouring over the cake for serving. Enjoy making your sticky clementine & tarragon cake!
Sticky Clementine & Tarragon Cake
Ingredients
Method
- Preheat the oven to 180°C (350°F) and grease a cake tin with butter.
- In a bowl, cream together the softened butter and caster sugar until light and fluffy.
- Add the clementine zest and chopped tarragon leaves. Then mix in the eggs one at a time.
- Stir in the ground almonds, polenta, and baking powder until combined.
- Pour the mixture into the prepared cake tin and smooth the top.
- Bake in the preheated oven for 55 minutes or until a skewer comes out clean.
- While the cake is baking, prepare the syrup by combining the tarragon, clementine juice, and sugar in a saucepan. Heat gently until the sugar dissolves.
- Once the cake is done, remove it from the oven and let it cool slightly before pouring the syrup over the top.
- Serve warm or at room temperature with crème fraîche, if desired.