6 PGI Corsican clementines (1 for the zest and 2 juice – 2 for the glaze and 1 for the decoration)
60 g ground almonds
150 g wheat flour
150 g of rice flour
1 packet of dry yeast
100 g icing sugar (for the icing)
Preparation
Preheat your oven to 180° (th.6). Mix the yogurt, soft butter, zest and juice with the poppy seeds. Add the almond powder, the flours and mix again. Pour into a silicone or greased mold and bake for 30 minutes at 180°C. Leave to cool before unmolding. For the glaze, mix the juice of 2 clementines with the icing sugar. Brush the top and sides of the cake (unmolded) with a brush and bake in the oven while still hot for 1 minute only. Let cool. Meanwhile, slice the remaining Corsican clementine and arrange the slices on an oven tray lined with baking paper and bake for 15 minutes at 180°C. Let cool and arrange them on the frosting.
