Clementine yogurt cake

Name: Clementine yogurt cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Cuisine: Italia
Ingredients: 40 ml Juice from squeezed clementines; 200 g Type 1 flour; 50 g Potato starch; 2 Units Eggs; 125 g Zero white yogurt; 130 g Fine white sugar; 10 g Baking powder; 40 g Sunflower seed oil; 1 Pinch Salt; 4 Units Seedless clementines in segments; 2 Tablespoons Citrus jam of choice; to taste Icing sugar

@di-bina-in-meglio

A cake with an intoxicating aroma and very soft texture.

Difficulty: Easy

Cooking time: 50 minCooking: 50 min

Preparation time: 10 minPreparation: 10 min

Ingredients

No. of servings

Juice from squeezed clementines40 ml
Type 1 flour200 g
Potato starch50 g
Eggs2 Units
Zero white yogurt125 g
Fine white sugar130 g
Baking powder10 g
Sunflower seed oil40 g
Salt1 Pinch
Seedless clementines in segments4 Units
Citrus jam of choice2 Tablespoons
Icing sugarto taste

di-bina-in-meglio@di-bina-in-meglio

STEP 1 OF 14

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

STEP 2 OF 14

Juice two or three clementines and set the juice aside.

STEP 3 OF 14

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

STEP 4 OF 14

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

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.

STEP 6 OF 14

Add the salt and mix the batter well.

STEP 7 OF 14

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

STEP 8 OF 14

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

STEP 9 OF 14

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

STEP 10 OF 14

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

STEP 11 OF 14

Always do the skewer test because every oven is different.

STEP 12 OF 14

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

STEP 13 OF 14

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

STEP 14 OF 14

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

General information

Storage instructions

Store in the refrigerator

More information

The clementines give this cake lots of freshness. It is suitable for breakfast and a snack.

Origin

Italia

Macronutrients (100 gr)

Energy (kcal)	180.49
Carbohydrates (g)	31.94
of which sugars (g)	18.02
Fat (g)	4.48
of which saturates (g)	0.83
Protein (g)	3.65
Fibre (g)	1.77
Salt (g)	0.11

Protein
3.65g · 8%
Carbohydrates
31.94g · 70%
Fat
4.48g · 22%

Warning

The data shown here, limited to certain specific details, is the result of an analysis carried out using proprietary algorithms. As such, it may contain errors and/or inaccuracies, so users are always asked to verify its accuracy. If you notice any anomalies, please contact us at info@foodiecooklab.it

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