The Made in France harvest has started. It's clementine season! The opportunity to copy the ultra-trendy English tea rooms by baking this incredible seasonal cake with clementine to make Rose Bakery pale… A must-eat from brunch to afternoon tea. Yummy!
Clementine cake recipe
-Preheat the oven to 180 ° c
-Pour the sugar into a deep plate. Rub the skin of the clementines with the sugar to flavor it.
-Squeeze the juice out of the fruit. Mix the butter + sugar + previously beaten eggs in a bowl.
-Incorporate the flour + the baking powder + the almond powder + the nutmeg + salt. Add the juice of the clementines and the vanilla . Mix until you get a smooth paste.
-Pour the dough into a buttered and floured cake mold.
-Bake for 45 minutes. Let cool and cool on the grill.
-Prepare the icing: whip the icing sugar with the clementine juice. Pour the icing over the cake and let cool on the rack.
-For decoration: cut the clementines into slices. Heat the water to a boil over low heat. Add the sugar in rain and whisk. Let thicken for 2 minutes: the syrup is ready when it becomes transparent. Let cool. Then dip the clementine slices in the syrup, let drain for a few seconds and place them on the cake.
-It's ready !