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

   Squeeze two or three clementines and set the juice aside.

3. STEP 3 OF 14

   In a stand mixer or with beaters, whip the eggs with the sugar for a few minutes until you get a light and frothy mixture.

4. STEP 4 OF 14

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

5. STEP 5 OF 14

   Combine the sifted flours with the baking powder and mix with a spatula, then give a final stir with the beaters until you have a smooth mixture.

6. STEP 6 OF 14

   Add the salt and mix the fluid mixture well.

7. STEP 7 OF 14

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

8. STEP 8 OF 14

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

9. STEP 9 OF 14

   If you follow the instructions carefully, they won't 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 toothpick test because every oven is different.

12. STEP 12 OF 14

    Once cooked, wait for it to cool completely before removing it from the mold.

13. STEP 13 OF 14

    In the meantime, melt the jam with a little water over the heat.

14. STEP 14 OF 14

    Brush the surface of the cake to glaze it and then, if desired, sprinkle with powdered sugar.

General Information

Analysis

Macronutrients (100 gr)