Cake with candied clementines and verbena

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cups unsalted butter, room temperature
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup whole milk
• 1/2 cup candied clementines, chopped
• 1 tablespoon chopped fresh verbena

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
2. Sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter, sugar, and vanilla extract until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the flour mixture in three parts, alternating with the milk, starting and ending with the flour mixture, until just combined.
6. Gently fold in the candied clementines and chopped verbena.
7. Pour the batter into the prepared cake pan. Smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Verdict:

This cake is perfect for tea time or as a light dessert after dinner. The candied clementines add a burst of sweetness, while the verbena brings a subtle hint of floral aroma. The texture is light and fluffy, making it easy to enjoy slice after slice.

Serving suggestions:

Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs well with a cup of hot tea or coffee. Enjoy!