- 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
Kitchen equipment needed
- spring form (26 cm – 10 inch)
- parchment paper
- cutting board & chef’s knife
- citrus grater & juicer
- silicone spatula
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.
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!