A delicious cake that was literally devoured by my guests at breakfast! I didn't even get a chance to have a piece... And it’s always a real pleasure to see dishes empty so quickly! The milk jam and clementine jam go wonderfully together and share this cake fairly!
Blanch the eggs with the fine sugar. Add the yogurt, the oil, and mix. Add the clementine jam and mix. Add the flour, the linseed, the baking powder, and mix.
In the chosen cake pan (personal preference 22cm), pour half of the batter. Spread the caramel evenly over the entire surface, leaving 2cm from the edge.
Pour the remaining batter. Bake in a preheated oven at 180°C for 40 minutes.
To finish: To better distribute the dough over the milk jam, I placed my dough in a homemade piping bag: a freezer bag with the tip cut off once filled. Oat bran*: an extruded mix of flax seeds (50%) and oat bran (49.8%), antioxidant: natural rosemary extract (0.2%).
0 servings
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