Clementine sand cake

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 20
  • 3 Clementinen (ca. 80 g)
  • 250 g soft butter/ margarine
  • 125 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 4 Eggs (Gr. M)
  • 1 TEASPOON Citro-back (untreated lemon peel)
  • 150 g Flour
  • 150 g Cornstarch
  • 1-2 knife tip Baking Powder
  • 7-10 Tbsp Fat and semolina
  • 125 g Icing sugar

Directions

  1. 1

    Peel 2 clementines and remove the white skin with them. Divide the flesh into columns

  2. 2

    Beat the fat, sugar, salt and vanilla sugar until creamy with the whisk of the hand mixer. Add the eggs bit by bit. Add Citro-back. Mix flour, cornstarch and baking powder, stir in. Fold in the clementine slices

  3. 3

    Pour the dough into a greased box form (25 cm long; 2 1/2 l capacity) sprinkled with semolina. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for 55-60 minutes. Remove the cake from the oven, prick several times with a skewer. Let them cool down a little bit

  4. 4

    Squeeze the remaining clementine. Mix 2-3 tablespoons of juice and icing sugar. Turn the cake over, turn it over again and spread the icing over it. Let it set

Nutrition Facts

KCAL
220 kcal
CARBS
25 g
FATS
11 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesCakeCake

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