Clementine cake // From the movie “The secret life of Walter Mitty”
Why a clementine cake ? Well its the first Wednesday of the month and like every first Wednesday of the month we are taking part today in the “Food Battle” a french friendly competition amongst food bloggers. Though today is a spécial one, since we are the organizers. Our job as organizers was to choose this month’s theme and and encourage bloggers to take part. The the we chose was ” Food in cinema”. Cinephile as we are, we chose the theme “Food and cinema”. We invited everyone to make a dish inspired by a cinematic moment. This could be an existing recipe shown in a movie or a culinary tribute to a favorite movie or series.
So we as well lent ourselves to this challenge and decided to make the Clementine Cake from the movie ” The secret life of Walter Mitty”. It’s a feel good movie filled with dreams and and adventure and beautiful landscapes of Iceland. In the movie follow the path of Walter, an archivist for Life magazine who dreams of an extraordinary life as to be always a little disconnected from reality. Driven by his love for his colleague and inspiring messages from a photographer he decides to go on an adventure.
We necessarily recognized ourselves through this character, who always has his head in the moon (french expression), and the desire to discover Iceland tug us long so there were many elements to make us fall in love with this film.
And now the foodie part! Right from the beginning of the film we get to know the Clementine Cake which is prepared by the mother of Walter on special occasions. Throughout the film, the cakes will be used as a clue to Walter and will even get him to realize his quest and complete his adventures by really become himself.
Long story short, if you haven’t seen this movie, we recommend you to do so
A scene from the movie: The clementine cake can bring a smile to any man’s face
Make Cakes not War
To make this clementine cake we decided to use hazelnuts as they are in season at the moment and we could find fresh ones. We powdered some of the hazelnuts and crushed the rest and used them as a base for our dough. Its texture went well with the sweetness of candied clementines. We also tried to keep the waste to a minimum by using our clementines fully: the middle part were candied, the jus was used in the dough and in the frosting and the zeste went in the dough as well.
- 85g Flour (2 cups)
- 3 Tsp Baking Powder
- 3 Eggs
- 1 cup Yogurt
- 125g Brown sugar (1 cup)
- 2 Clementines
- 1 cup Melted butter
- 100g Hazelnuts (1 cup) + A handful
Caramel (pour carameliser les clémentines)
- 125g Brown sugar (1 cup)
- 1 cup water
Pour le glaçage
- 100g Icing sugar
Mix flour with baking powder.
Add eggs one at a time and mix.
Add the yogurt, sugar, zest clementines (only the top and bottom of clementines and not the middle), some of the clementine’s juice and the melted butter.
Powder the 100g of hazelnuts and add them to the dough. Roughly chop remaining nuts and also add to the dough. Mix well.
Pour the dough into a mold of about 20cm diameter.
Bake in preheated oven at 180 ° C for 20 minutes.
During that time prepare the slices candied clementines: Boil the water with the sugar ans stir.
After boiling, add sliced clementines. Keep the top and the bottom of the clementines for using the juice later on.
Once the caramel starts to become thick, remove the clementine slices and place them on a rack and let them cool.
Prepare the frosting: Mix the juice of the remaining clementine parts (4 tablespoons) with the icing sugar. You can adjust the consistency by adding more icing sugar or water if necessary.
Remove the cake from the oven and place it on a grid (better over your sink). Start pouring, very gently, the icing sugar on the cake. You can do the icing in two parts: wait for the first coat dry a bit and add a second coat.
Lay the slices of caramelized clementines on the icing! There it is, your cake is done! You and your cake are now ready to explore distant lands.