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