Clementine box cake

Name: Clementine box cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 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 TABLESPOONS Clementine juice (freshly squeezed); 7-10 Tbsp Fat and semolina; 7-10 Tbsp Lemon balm and clementine slices

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

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 TABLESPOONS Clementine juice (freshly squeezed)
7-10 Tbsp Fat and semolina
7-10 Tbsp Lemon balm and clementine slices

Directions

1
Peel clementines so that the white skin is completely removed. Divide clementines into columns. Beat the fat, sugar, salt and vanilla sugar with the whisk of the hand mixer until foamy.
2
Stir in the eggs bit by bit. Mix flour, starch and baking powder and stir in. Fold clementine slices into the dough. Pour the dough into a greased box form (25 cm long) sprinkled with semolina and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 55-60 minutes.
3
Take the cake out of the oven, prick it several times with a wooden stick and let it cool down a little. In the meantime, stir icing sugar and juice until smooth. Turn the cake out of the tin and brush it with the icing sugar.
4
Let the icing dry and serve decorated with lemon balm and clementine slices as desired. Makes about 20 pieces.