Clementines box cake

  • 2 Clementines
  • 250 g Butter or margarine
  • 125 g Sugar
  • 1 pinch Salt
  • 1 Package Vanillin sugar
  • 4 Eggs (size M)
  • 200 g flour
  • 100 g Cornstarch
  • 1 Knife tip Baking powder
  • 125 g Icing sugar
  • 2-3 EL Clementine juice (freshly squeezed)
  • Fat and semolina
  • Lemon balm and clementine wedges
90 minutes
Peel the clementines so that the white skin is completely removed. Divide the clementines into columns. Beat the fat, sugar, salt and vanilla sugar with the whisk of the hand mixer until frothy.
Gradually stir in the eggs. Combine flour, starch and baking powder and stir in. Fold the clementine wedges into the batter. Pour the dough into a greased loaf tin (25 cm long) sprinkled with semolina and put inBake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 55-60 minutes.
Take the cake out of the oven, prick several times with a wooden stick and let cool down a little. In the meantime, stir in the powdered sugar and juice until smooth. Turn the cake out of the mold and brush with the icing sugar.
Let the icing dry and serve decorated with lemon balm and clementine wedges as desired. Makes about 20 pieces.
1 portion approx:
  • 220 kcal
  • 920 kJ
  • 3 g protein
  • 12 g fat
  • 25 g carbohydrates


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