With the ambient cold, we rely on a subtly spiced cake to warm up. Combined with citrus fruits, spices such as cloves and allspice bring this dessert into the season. Glorified in the famous gingerbread, emblematic of the winter period, autumn spices are a perfect idea to use in comforting hot drinks, a gourmet carrot cake, or even Christmas cookies. If clementine is preferred in this recipe, other citrus fruits can easily replace it, such as grapefruit, oranges, or lemons.
A delicious cake, ideal for warming hearts.
Sunday recipe: Clementine and pistachio cake
Preparation time: 15 minutes
Cooking time: 50 minutes
For 8 people
150g brown sugar
2 organic clementines
2 tbsp. teaspoon of allspice
6 cloves
300 g of flour
1 sachet of yeast
1 pinch of baking soda
1 pinch of salt
3 eggs
200 g unsalted butter (+ 20 g for the mold)
15 cl of milk
60 g roasted pistachios
The icing
2 organic clementines
200 g of icing sugar
20 g roasted pistachios
Mix the sugar with the zest and juice of the clementines, the spices and the cloves. Reserve the syrup for at least 15 minutes.
Preheat the oven to 185°C/th. 6-7.
Mix the flour, baking powder, baking soda and salt in a large dish. Remove the cloves from the sweet syrup.
In a bowl, whisk the eggs, add the syrup, soft butter and mix. Then, little by little, add the flour mixture. Add the milk and crushed pistachios.
Pour the dough into a buttered mold, bake it for 45 to 50 minutes. Check the cooking using a stick. Remove the cake from the oven, let it cool for 10 minutes before unmolding it.
Prepare the icing. Mix the zest of 1 clementine, the juice of 2 clementines and the icing sugar. Drizzle the icing over the cake and sprinkle with crushed pistachios.
Discover the recipe for Clementine and pistachio cake
