Clementine and olive oil cake

3 clementines
4 large room temperature eggs
Zest of 1 lemon
160 g caster sugar
100 ml Nocellara extra virgin olive oil
175 g almond flour
1/2 sachet of vanilla baking powder

Place the clementines in a pan of water. Boil for 30 minutes.
Leave to cool.
Chop the clementines and remove any pips.
Put the clementines, peel included, into a mixer and blend until they form a chunky cream.
Grease and flour a 20 cm springform cake tin and line the bottom with baking paper.
Beat the eggs, lemon zest and caster sugar.
Add the oil and mix until the mixture is smooth.
Fold in the clementine cream, the almond flour and the baking powder.
Pour the mixture into the tin and bake at 180 degrees for 50 minutes.

Ricetta di: Claudia Sgarbossa
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