Crumble Clementine Cake

Ingredients for 1 servings:

• 500 g clementine puree
• 30 g lentils, red, ground
• 200 g lentils, ground red
• 50 g cane sugar
• 1 pinch of salt
• 1 tsp dry yeast
• 150 g mineral water, carbonated
• 100 g margarine, lactose-free, liquefied
• 150 g lentils, red, ground
• 100 g cane sugar
• 1 bag(s) vanilla sugar, bourbon
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 4 hours 50 minutes

gluten-free, vegan, grain-free

26 cm ring or springform pan lined with baking paper. Crumble preparation: Mix the mixed dry ingredients into the melted margarine. The margarine will reduce the crumbles to small pieces. These crumbles also need to sit for 30 minutes, which is important. Filling: Peel and halve the clementines, removing any stones if possible, place them in a tall container, puree from top to bottom using an electric hand blender, pour into a saucepan, bring to a boil while stirring with the ground lentils (it will bubble a lot) until it thickens slightly, then let cool slightly. Base: First mix the dry ingredients, then add the water, stir, pour into a 26 cm ring pan lined with baking paper, smooth out the surface, the batter needs to sit for at least 30 minutes. Then pour the clementine puree onto this base, smooth it out, and then add the crumbles. Let everything rest for another 30 minutes. The amount of sugar can be increased depending on the sweetness of the fruit. Place in a cold oven and bake at approximately 150°C for approximately 80-90 minutes. Use a needle to test for skewering. Allow to cool completely before cutting, as this will allow the dough to set. My own recipe.