If you’ve used the juice or the segments of an organic orange for a recipe, don’t throw away the peel.
Use it to make a loaf cake for tomorrow’s breakfast or the coming teatimes ^^
It’s easier to take the zest off the orange before cutting or peeling it. Take only the peel (not the white pith). With a vegetable peeler, you take off just the right thickness.
If you’re buying a peeler, get the simplest one rather than the kind that can make zest strips. It’s easier to use, and you can cut the long strips you get with a pair of well-sharpened scissors.
Whisk the eggs, the sugar and the soft butter.
Add, all at once, the flour sifted with the baking powder, and the finely shredded orange zest.
Mix without overworking the batter.
Put it into a silicone mould or a buttered tin.
Add the flaked almonds and bake for 45 minutes at 180°C.
As it comes out of the oven, drizzle it with the clementine syrup.
Recipe by
