Glazed clementine sandwich
El pan untado con jugo de clementina parece sencillo, pero es increíblemente jugoso y fresco. No podrás comer solo un trozo.
Ingredientes · Raciones For 8 people
- 200g butter
- 150 g caster sugar
- 6 pcs clementine
- 3 eggs
- 200 g plain wheat flour
- 2 tsp baking powder
- 50 g almond flour
- 2 tbsp milk
- 3 tbsp powdered sugar
Método · 1 h 40 min
- Preheat the oven to 180°C. Line the bottom and shorter sides of a 900g sandwich tin with a strip of baking paper.
- In a bowl, beat the butter and caster sugar with a hand mixer until fluffy, then add the orange and clementine zest. Gradually add the beaten eggs, beating well after each addition. Using a spatula, fold in the flour, baking powder and ground almonds in a figure-of-eight motion. Add the milk and juice of 2 clementines and mix until smooth. Pour the batter into the tin, smooth lightly and bake for 70 minutes until golden brown. A skewer inserted into the centre should come out clean.
- Let cool in the tin for 5 minutes. Meanwhile, mix the remaining clementine juice and icing sugar. Slowly spoon over the hot bread (you can prick it with a skewer first). Let cool completely in the tin, then remove and slice.
The bread slathered with clementine juice looks inconspicuous, but it is incredibly juicy and fresh. You will never stop at one piece.