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    Tangy Clementine Upside Down Sponge

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    Tangy Clementine Upside Down Sponge

    Warm comfort puddings for cold winter days do not have to be fattening. This fatless sponge is topped with tangy clementines and marmalade for a simple family treat. Choose early season Clemenpon clementines, which are grown in Spain and are sweet, juicy and full of flavour.

    • Organic
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6


    • 4 organic clementines, peeled and cut into 5 slices, horizontally
    • 3 tbsp Waitrose Organic Thin Cut Marmalade
    • 2 medium organic eggs
    • 75g organic caster sugar
    • Grated zest and juice of 1 organic clementine
    • 75g organic self-raising flour, sifted
    • 250g tub Vrai Low Fat Organic Fromage Frais
    • ½ tsp ground ginger


    1. Preheat the oven to 180°C, gas mark 4. Arrange the clementine slices on the base of a 20cm round, 4cm deep, non-stick cake tin. Melt the marmalade in a pan over a gentle heat for 2-3 minutes, then spoon over the orange slices.
    2. Blend together the eggs and sugar for 4-5 minutes, using an electric whisk, until the mixture is pale, creamy and leaves a trail. Gently fold in the clementine zest and juice and the flour, until thoroughly combined.
    3. Pour this sponge mixture into the prepared cake tin. Bake in the preheated oven for 25-35 minutes, or until golden brown and firm to the touch.
    4. Cool for a few minutes in the tin before gently loosening the edges by running a round bladed knife around the edge of the tin. Turn onto a plate.
    5. Stir the ground ginger into the fromage frais and serve with the sponge.

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    Cook's tips

    For an alternative flavour, replace the marmalade with stem ginger syrup and add a few chopped pieces of ginger. This sponge is fatless and is best eaten on the day it is made.


    Average user rating

    4 stars