Clementine yogurt cake

Preparation

1. STEP 1 OF 14

   First mix the flours with the baking powder and set aside.

2. STEP 2 OF 14

   Juice two or three clementines and set the juice aside.

3. STEP 3 OF 14

   Using a stand mixer or beaters, whisk the eggs with the sugar for a few minutes until light and foamy.

4. STEP 4 OF 14

   Always using the beaters, add the oil, yogurt and juice in three steps.

5. STEP 5 OF 14

   Add the sifted flours with the baking powder and mix with a spatula, then give a final whisk with the beaters until you have a smooth batter.

6. STEP 6 OF 14

   Add the salt and mix the batter well.

7. STEP 7 OF 14

   Line a 20/22 cm springform tin, lightly greased with a drizzle of sunflower oil, with baking paper.

8. STEP 8 OF 14

   Fill with the batter and garnish with the segments of three or four clementines arranged in a sunburst pattern.

9. STEP 9 OF 14

   If you follow the instructions carefully, they will not sink.

10. STEP 10 OF 14

    Bake in a preheated oven at 180 degrees for about 45/50 minutes.

11. STEP 11 OF 14

    Always do the skewer test because every oven is different.

12. STEP 12 OF 14

    Once baked, wait until it has completely cooled before removing it from the tin.

13. STEP 13 OF 14

    Meanwhile, melt the jam over the heat with a splash of water.

14. STEP 14 OF 14

    Brush the surface of the cake to glaze it and, if desired, dust with icing sugar.

General Information

Analysis

Macronutrients (100 gr)