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Clementine pie

This clementine pie is super light, fluffy and extra delicious because it's made with oil instead of butter. A pie thats great for any time of the year.

Clementine pie
55 minutes 8 people Pie and cake
Clementine pie

Ingredients

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  • 12 clementines
  • 3 eggs
  • 150 gram sugar
  • 1 sachet of vanilla sugar
  • 200 gram all-purpose flour + extra
  • 1/2 sachet of baking powder
  • 120 ml sunflower oil
  • butter for coating
Clementine pie ingredients
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Kitchen equipment

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  • spring form (26 cm - 10 inch)
  • parchment paper
  • cutting board & chef's knife
  • citrus grater & juicer
  • oven
  • standmixer
  • silicone spatula


Preparation

55 minutes 8 people Pie and cake

View the original recipe via:
https://ohmydish.com/recipe/clementine-pie


Preparation -- 10 minutes

Coat a spring form with butter and line the bottom with parchment paper. Dust the sides and the parchment paper with a thin layer of flour. Pre-heat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.

Peel about 10 clementines and divide them into halves. Transfer them to the bottom of the spring form, the the cutting side downwards. 

Clementine pie
Clementine pie

Finishing the clementine pie -- 45 minutes

Grate the peel of 1 clementine and squeeze the juice of 2 clementines. Add the eggs, sugar and vanilla sugar to the bowl of your standmixer and beat until they're light and fluffy.

This will take approximately 5 minutes, then also add the juice and zest of the clementines. Gradually add the flour and baking powder. As soon as the batter is smooth, gradually add 120 ml sunflower oil and mix until the batter is smooth again.

Then pour the batter over the halved clementines and make sure they're completely covered. Bake the pie in the pre-heated oven for about 30 - 35 minutes, the exact time depends on the oven you're using.

You can easily check with a skewer, if the skewer comes out clean the cake is done. Remove the ring of the spring form and then place a large plate on top.

Turn the cake over and then also remove the bottom of the spring form and also remove the parchment paper. Let it cool off a bit before serving, enjoy!


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