Clementine Cakes.

Clementine cakes
Serves 8:
4 eggs
250 g sugar
150 g de cake flour
140 ml clementine juice (70ml+70ml)

Pre-heat the oven to 180ºC. Grease and line with parchment paper 8 small cake moulds. Whisk egg yols with sugar. Add the firmly whisked egg whites, the flour and 70ml of juice. Pour the dough into the moulds and bake for 10-15 minutes. Pour the remaining juice (sweetened as desired) over the warm cakes. Unmould when cold. Decorate with clementine segments.