Clementine cakes
Sweet, light, juicy…
Clementine cakes
Serves 8:
4 eggs
250 g sugar
150 g de cake flour
140 ml clementine juice (70ml+70ml)
Pre-heat the oven to 180ºC.
Grease and line with parchment paper 8 small cake moulds.
Whisk egg yols with sugar.
Add the firmly whisked egg whites, the flour and 70ml of juice.
Pour the dough into the moulds and bake for 10-15 minutes.
Pour the remaining juice (sweetened as desired) over the warm cakes.
Unmould when cold.
Decorate with clementine segments, chantilly or citric zests.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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beautiful! i am so happy that it is citrus season.
these look delicious!
i just got back from vietnam, and I had many, many clementines while there…i can’t wait to try these yummy cakes!
Love these! I can feel how moist they must be!
I love that citrus is ever so present right now. These look so dainty and delicious! Great photos!
moist and refreshing i bet! loving all citrus!
You have a way of making food look like it’s being served in heaven. Bravo!