Tangerine and corn bundt cake with gochujang

Name: Tangerine and corn bundt cake with gochujang
Total time: 95 min
Yield: 12
Ingredients: 320 g white flour; 300 g sugar; ½ tsp bourbon vanilla powder; 2 tsp baking powder; ¼ tsp sodium bicarbonate; 130 g butter; 4 eggs; 30 g Gochujang paste (chili paste); 500 g tangerines; 1 organic oranges; 1 ¼ dl olive oil; 180 g fine polenta; 4 tbsp black sesame seeds; 1 ½ tsp salt

desserts winter winter

Total: 1 hr 35 min. | Active:

vegetarian

234 Likes

This extraordinary cake is proof that opposites attract. The stars of the show are the juicy tangerines, which are used as whole fruits with their peel. This not only gives the cake an intense flavour, but also adds a slightly bitter note. This is why it's important to use untreated organic tangerines. But the real highlight of this recipe is an unusual ingredient – gochujang. This Korean fermented chilli paste is best known from savoury cuisine, where it lends soups, stews and sauces a real depth and fiery heat. In this recipe, it gives the cake a distinctive, aromatic depth and a subtle, surprisingly spicy kick.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 12 pieces

To prepare the tin
60 g	butter, soft
4 tbsp	black sesame seeds

Tangerines
500 g	tangerines (see note)

Tangerine mixture
30 g	Gochujang paste (chili paste)

Batter
4	eggs
1 ¼ dl	olive oil
1	organic orange, use grated zest only
70 g	butter, melted, left to cool
320 g	white flour
180 g	fine polenta (2 mins.)
300 g	sugar
½ tsp	bourbon vanilla powder
2 tsp	baking powder
¼ tsp	sodium bicarbonate
1 ½ tsp	salt

How it's done

To prepare the tin

Grease the bundt tin with the soft butter, sprinkle with the sesame seeds. Carefully tap out any excess sesame seeds.

Tangerines

Pierce the tangerines at the lower end with a knife, place them in a pan so that all the tangerines touch the bottom of the pan. Pour in the water until they are two-thirds covered. Bring the water to the boil. Reduce the heat, cover the tangerines and simmer for approx. 40 mins., turning them approx. every 10 mins. Leave the tangerines to cool.

Tangerine mixture

Remove the stem from the tangerines. Cut the tangerines into pieces with the peel on, remove the seeds. Place the tangerine pieces and gochujang paste in a measuring cup, puree until smooth, transfer to a bowl.

Batter

Gradually beat in the eggs using the whisk on a mixer. Mix in the oil, butter and orange zest. In a bowl, mix the flour with all the other ingredients up to and including the salt, mix into the tangerine mixture. Transfer the batter to the prepared tin.

To bake

Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow the cake to cool for approx. 15 mins. Turn the cake out onto a plate, carefully remove the tin, leave to cool.

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