Hey, friends! I hope you had a wonderful Christmas day! I am still in the Dominican Republic and loving every second. Sadly, there is a lack of wifi here so I’m going to keep today’s post short!
Ever since seeing Walter Mitty last Christmas, I fantasized about making the clementine cake shown in the movie. And, after months of waiting for clementine season, I decided I had to do my own spin. So I created a clementine bread spiked with a vanilla eggnog swirl, and guys, it’s incredible! I’ve made it a few times since then, and it is definitely going to be a new holiday tradition in our house to make it because it makes your house smell like Christmas. Seriously, you should make this just for that reason.
Have you guys seen the movie, Walter Mitty? If you have, you’re awesome and if not you need to see it ASAP! I saw it in theaters last winter and have been obsessed ever since. Besides being a gorgeous feel-good film, it also has some stunning food inspo. In particular, an amazing clementine cake.
Ever since seeing the film, I have been dying to try it out for myself and was beyond excited when I finally had the chance! Now, this isn’t a traditional clementine cake (loaf?). It has a few secret ingredients and, I decided to make it into a bread because who doesn’t love eating their dessert in bread form? Basically, you guys are going to love this!
To start off, place the clementines in a medium-sized pot and cover completely with water. Bring to a boil, and let sit for about two hours (this will make your house smell amazing!). Once ready, drain and blend in a food processor until smooth . Set the blended clementines aside and start working on the dough. In a large bowl, add the freshly ground almonds, almond flour, sugar, baking powder, blended clementines, and eggs and whisk together until well combined.
To make this bread extra special (and delicious), I decided to add a 1/2 a cup of vanilla eggnog to the batter and, let me tell you, it makes this bread SO moist. The flavor is very subtle (breathe a sigh of relief all of you eggnog haters), but it adds a richness and aroma that takes me right back to my mother’s kitchen. This bread is killer.
Set aside two bread pans, butter and line with parchment paper and add half of the clementine loaf mixture to each pan. Preheat the oven to 375 and bake for about 45-60 minutes. While the loaves are baking, add the sugar and water to a medium-sized pot and bring to a boil. Add the finely sliced clementines and reduce to simmer until soft (this should take about 25 minutes). Set on a sheet of parchment paper to cool.
Once the loaves have finished cooking and have cooled, lift from the bread pans and top with the glaze and candied clementines and serve!