Clementine sand cake

- 3 Clementines (approx. 80 g each) span>
- 250 g soft butter / margarine
- 125 g sugar
- 1 pinch salt span>
- 1 packet Vanillin sugar
- 4 eggs (Gr. M)
- 1 TL span> Citro-back (untreated lemon peel)
- 150 g flour
- 150 g span> Cornstarch
- 1-2 knife tip baking powder
- fat and semolina
- 125 g Icing sugar
90 minutes
easy
- 1. dt>
- 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
Leave A Comment