Clementine pie
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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.

55 minutes
8 persons
Clementine pie ingredients

Recipe clementine pie

Ingredients

8 persons
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Véronique Pouw

Made by Véronique

Published at 2020-01-21, this recipe is for 8 persons and takes 55 minutes.

Updated at: 2024-07-31

Let's get started
Preparation time
10 minutes
Time cooking
45 minutes
Total time
55 minutes

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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