• Rupture de stock
Clementine Fondant

Clementine Fondant

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Olive oil              6 people            60 min
Clementine velvet



• 250g almond powder
• 1 jar of candied clementines
• 6 eggs
• 100g sugar
• 1 sachet of baking powder
• Candied Clementine velvet
• Juice of 1 clementine
• 3 tbsp olive oil


• Purée the candied clementines in a blender.

• Beat the eggs until frothy.

• Add the candied clementine purée, sugar, almond powder, baking powder, olive oil and clementine juice.

• Mix well.

• Pour into a cake tin.

• Bake for 60 minutes at 200°C.

• Remove the fondant from the oven.

• Leave to cool slightly before pouring in the candied clementine velvet.

• Allow to soak in a little, then turn the cake out of the tin.