Clemetine cake from the tin

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 24
  • 250 ml + 1 tablespoon of milk
  • 155 g Butter
  • 1 cube (42 g) Yeast
  • 450 g Flour
  • 150 g Sugar
  • 1 egg (size M)
  • 1 package Vanillin sugar
  • 1 TABLESPOON liquid honey
  • 100 g flaked almonds
  • 5–6 Clementines
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt 80 g butter, add 250 ml milk and warm up lukewarm. Stir 50 ml milk mix and yeast until smooth. Knead flour, 75 g sugar, egg, vanillin sugar and milk-yeast mix in a bowl with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise for about 45 minutes in a warm place

  2. 2

    Knead the dough once again on a floured work surface and roll out evenly in the greased fat pan of the oven (approx. 32 x 39 cm). Cover again and leave to rise for approx. 30 minutes

  3. 3

    Bring 75 g butter, honey and 75 g sugar to the boil and remove from the heat. Stir in almonds first, then 1 tbsp. milk and let it cool down. Peel the clementines and cut them into about 6 slices each

  4. 4

    First cover the cake with slices of clementine, then sprinkle with the almond paste. Bake on the middle shelf of the preheated oven (electric: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes until golden brown

  5. 5

    Remove the cake, let it cool down a little and cut it into 24 pieces. Cake also tastes very good lukewarm

  6. 6

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
180 kcal
CARBS
23 g
FATS
9 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCake

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