Glazed clementine sandwich
The bread slathered with clementine juice looks inconspicuous, but it is incredibly juicy and fresh. You will never stop at one piece.
Ingredients · Servings 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
Method · 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.