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In winter, clementines make a comeback among our early stores. From Corsica or Spain, with or without seeds, this citrus fruit is often eaten plain. If we have revealed a tip for easily peeling them, know that this protective skin is completely edible, as long as you know how!
Indeed, if you choose these organic fruits, you can use the peel to perfume your interior and even in your desserts. Inspired by Claudia Roden’s middle eastern orange cake, this recipe highlights Corsican clementine and almonds. Soft and tasty, this dessert is perfect for a snack or a winter brunch. It’s a little marvel!
At the same time, this cake is gluten and fat free. Are you afraid that the clementine will be too bitter in the mouth if you keep its skin? Don’t panic: the recipe provides time for cooking the fruit in water to eliminate any trace of bitterness. Here’s how to reproduce it at home.
To make this recipe for 6 people, you will need:
Source:https://www.750g.com/decouvrez-cette-recette-etonnante-pour-faire-un-gateau-avec-des-clementines-entieres-oui-oui-avec-la-peau-a39220.htm
