Clementine sand cake

For 20 slices
  • 3 Clementines (approx. 80 g each)
  • 250 g soft butter / margarine
  • 125 g sugar
  • 1 pinch salt
  • 1 packet Vanillin sugar
  • 4 eggs (Gr. M)
  • 1 TL Citro-back (untreated lemon peel)
  • 150 g flour
  • 150 g Cornstarch
  • 1-2 knife tip baking powder
  • fat and semolina
  • 125 g Icing sugar
90 minutes
easy
1.
Peel 2 clementines and remove the white skin as well. Divide the pulp into wedges
2.
Beat the fat, sugar, salt and vanilla sugar with the whisk of the hand mixer until creamy. Gradually stir in the eggs. Add Citro-back. Mix the flour, cornstarch and baking powder, stir in. Fold in the clementine wedges
3.
Put the dough in a greased loaf tin (25 cm long; 2 1/2 l content) sprinkled with semolina.to fill. Bake in a preheated oven (electric stove: 175 ° C / fan oven: 150 ° C / gas: level 2) for 55-60 minutes. Take the cake out of the oven, prick it several times with a skewer. Let cool down a little
4.
Squeeze out the rest of the clementine. Mix 2-3 tablespoons of juice and powdered sugar. Overturn the cake, turn it over again and pour the icing over it. Let it solidify
1 slice approx:
  • 220 kcal
  • 920 kJ
  • 3 g protein
  • 11 g fat
  • 25 g carbohydrates

0 Comments

Leave A Comment