BUNDT CAKE WITH CLEMENTINES AND CARDAMOM

Well, if there's one thing I have to concede in the winter, it is spice cakes. I'm probably far too narrow-minded, but for me the scents and flavours of cinnamon and cardamom are directly associated with winter. I never eat gingerbread the rest of the year. And I must admit, I love it when the house smells like spices as night falls. It is one of the (rare, too rare) winter kiffs!
Be careful, don't get me wrong, I count the days before spring: we're on the right track, there are 51 days left ^^^
In the meantime, I'm hurting myself by zoning on travel sites to go out in the sun with a piece of clementine cake in my hand!

BUNDT CAKE WITH CLEMENTINES AND SPICES
• 2 eggs
• 180 g brown sugar
• 2 teaspoon of baking powder
• 100 g whole wheat flour
• 80 g of small spelt flour (or 180 g of wheat flour)
• 75 g butter
• 70 g milk
• The zest of 4 clementines
• 50 g clementine juice
• 0.5 teaspoon cardamom powder
• 1 good pinch of powdered cinnamon
• 1 pinch of salt
• For soaking juice
• 100 g clementine juice
• 2 teaspoons icing sugar
• For Glazing
• White chocolate
• Toasted buckwheat seeds

In a bowl, melt butter with milk and let cool.
In a large bowl, whisk the eggs with the sugar until the mixture is clear and frothy. Add flour, baking powder, salt and spices. Add the juice and zest of the clementines and mix. Add to finish the milk butter mixture.

Pour the dough into a buttered mould and bake in the oven for 45 minutes at 180°C.

Let the cake cool down a few minutes before unmoulding.
Dissolve the icing sugar in the clementine juice and soak the cake with a brush.
Let the cake cool down before pouring it with melted white chocolate and top with toasted buckwheat seeds.