Ingredients
- 100 g butter
- 100 g sugar
- 100 g plain white flour
- 1 tsp baking powder
- 3 x eggs
- 4 x clementine
- 30 g powdered sugar
Method
- Cut the butter into cubes and leave them on the kitchen counter for an hour or until they reach room temperature. You may of course also just heat them in the microwave for 30 seconds.
- Whisk together the butter and sugar until light and fluffy.
- Separate the egg yolks from the egg whites.
- Whisk one egg yolk at a time into the butter and sugar mixture.
- With a spatula, fold in the flour and baking powder.
- Grate the zest from half of the clementines and add to the mixture along with the freshly squeezed juice from those same fruits (note: set aside a few tablespoons of the clementine juice for the icing and a few slices for granish).
- Beat the egg whites in another bowl until white and creamy. Next, carefully fold the egg whites into the cake batter with the spatula.
- Pour the cake batter into a cake tin lined with baking paper (preferably a loaf pan). The cake batter should fill the tin about halfway up.
- Bake in the middle of the oven at 180 degrees celcius for about 30-40 minutes. Cool on a cooling rack.
- Make the icing by mixing the icing sugar with clementine juice. Dilute with 1 teaspoon of clementine juice at a time until you have a runny, but thick consistency. If the icing becomes too runny, simply add more icing sugar.
- Make plenty of holes with a fork across the surface of the cake. Top the cooled cake with icing and decorate with som clementine slices.
