The rest of the recipe follows the usual add-and-beat progression. To get all the flavour out of the clementine zest, grate it into the bowl with the sugar and use your hands to rub the two ingredients together until the sugar is slightly moist and very fragrant if the mixture turns orange, so much the better. I top the cake with the clementine pieces and glaze it with a few spoonfuls of warm honey, an optional touch, but one I like: For two minutes of effort you get a shine that’s as good as a smile in the rain. I decided to take the recipe to the shores of the Mediterranean, substituting thick Greek yogurt for the yogurt ordinaire that’s standard swapping out vegetable oil for a mild olive oil and flavouring the cake with more vanilla than is traditional as well as orange oil and the hyper-aromatic zest of a couple of clementines, winter’s sunniest fruit. This advertisement has not loaded yet, but your article continues below. Manage Print Subscription / Tax Receipt.
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