Bake with Pierre: Clementine upside-down cake

Today I think I should really talk about the state of the nation talk just given tonight at 8 pm by President Macron to extend our lockdown to May 14th – but I won’t. Its already been 4 weeks of us being inside (I went outside only 3 times to get food at the supermarket): Today I was surprised when I didn’t see a lot of people out and no lines at Monoprix, a stocked aisle of toilet paper but no flour and brown sugar ( I guess everyone is really busy making all those banana bread we have all been seeing on Instagram).

I’ll just share this cake that Pierre and I made yesterday because my brain is going into “this is too much” territory and I want to focus on some #feelgoodparis https://www.instagram.com/myparisianlife/

I’m like you and just processing it all the best I can; thanking god for my little daily routines like journaling, meditation, soap making and being a maman. Hoping to get back to able to work soon. I miss you all – and look forward to creating an online book club for us soon!

So the idea for the cake came about because I bought a ton os clementines, and I asked pierre if he could make it into a cake so he used his ‘basic’ cake ingredients base he uses for a lot of his cakes ( I guess I don’t quite know how he comes up with his recipes tbh)

He has a passion for baking, so I finally made an Instagram for him here https://www.instagram.com/pierre.patisserie/ for his 12th birthday. Oh God, I have a son who is almost a teenager! oh mon Dieu

I hope you and your family are staying safe and well?!

well, heres the recipe 🙂

Clementine Upside Down Cake Recipe

-250 g of flour

-120 g of sugar

-125 g of butter

-12 clementines

-4 eggs

-1/4 cup soy milk

– 1 tsp orange blossom water

-1/2 tsp ginger powder

-2 tbsp vanilla