Satsumas, clementines, mandarins. It’s that time of year!

Yes, we are briskly going towards the end of the year. Even in Istanbul, the days are getting colder and first Christmas decoration is out in the shops!

Clementines are everywhere at the local market and the supermarkets. And it is probably a good idea to stock up on vitamin C now that the weather is changing. I picked up a whole bag of over 20 clementines in the local carrefour for as little as 2 TL today and decided to try out a recipe I had found on Pinterest. A honey-mandarin-butter cake. Sounds delicious, right?

The recipe gives you enough batter for one big Gugelhupf and the overall preparation and baking shouldn’t take you longer than a combined 2 hours. Honestly, it’s super fast. The most laborious probably is squeezing the citrus fruits and peeling the clementines.

I made a few modifications to make it a bit healthier:
– I used rice flour to avoid the heavy gluten
– I used less honey than was recommended. My cake has less than 1 cup of honey (recipe calls for 1 1/2 cups)
– I used a mix of grapefruit and clementine juice
– The recipe also calls for clementine flesh. It is quite messy to peel the skin off and cut it into small pieces. Next time maybe the tined fruits may be a good option?
– I replaced the icing with yoghurt mixed with the rest of the citrus juice. It was just as delicious!

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I
 mixed up the citrus fruits a bit and used half a grapefruit as well as 3 clementines to get 3/4 cup of juice. You can actually use the lemon press for the grapefruit also, you just need to cut it in small enough pieces!

After that, you just mix all ingredients one after another, put the whole lovely citrus smelling batter in the oven – and tara! Bon appetit!

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