Beat the fat, sugar and vanilla sugar with the whisk of the hand mixer until foamy. Add the eggs bit by bit and mix. Mix flour, baking powder and starch, sieve onto the egg-fat mixture and fold in. Stir in the juice of two oranges. Pour the dough into a greased springform pan (24 cm Ø), smooth it down and bake in a preheated oven (electric range: 175°C/ gas: level 2) for 40-45 minutes. Remove the cake from the oven, prick several times with a wooden skewer and sprinkle with the remaining orange juice. Let the cake cool down a little, remove from the mould and place on a cake rack. Peel the clementines so that the white skin is completely removed, cut them into slices and cover the cake with them. Heat the jelly in a saucepan and coat the clementines with it. Let the cake stand in a cool place for about 2 hours. Sprinkle the pistachios on the cake edge
Bowls: ASA
Plate: Zller: Ceramic
Cake server: Christofle
Tin: Royal Copenhagen