A cake with a tangy flavor thanks to the zest and juice of clementines...
Prep time20 minutesmin
Cook time1 timeh
Total1 timeh20 minutesmin
Recipe type: Dessert, Snack, Breakfast
Cuisine: French
Keyword: cake
Yield: 10people
Ingredients:
230gSpelt flouror wheat
100glight brown sugar
2,5ccbaking powder
1pot of Danone natural velvety yogurt
3large eggs
2,5ccclementine zest
50gsqueezed clementine juice
1ccvanilla extract
100gsoft butter, melted
75gdark chocolate chips
Instructions:
Preheat the oven to 175° traditional heat. Grease a 24x12x7cm cake tin and line it with baking paper, letting it stick out on each side.
In a container, mix the flour, brown sugar, baking powder.
In another container, mix the eggs, vanilla, plain yogurt, clementine zest and juice. Then add the dry ingredients in 3 times.
Add the melted butter to the dough and mix. Lastly, stir in the chocolate chips.
Pour the batter into the pan and bake for 55-60 minutes. Test for doneness with a wooden pick. If necessary, add aluminum foil at the end of cooking to prevent the cake from browning.
Leave to cool on a wire rack then unmold. Decorate with clementine slices.
Notes:
This cake will keep for about 3-4 days at room temperature, in an airtight container.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)