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Clementine upside-down cake
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For the caramel layer
45g soft light brown sugar
7-8 clementines, 4 zested, then peeled and thinly sliced into rings
For the sponge
200g unsalted butter, softened, plus extra for greasing
100g golden caster sugar
100g soft light brown sugar
1 unwaxed lemon, zest
1 tsp vanilla bean paste
4 British Blacktail Free Range Medium Eggs
2 cardamom pods, seeds ground or finely chopped
Pinch ground cinnamon
125g self-raising flour
75g ground almonds
1 tsp baking powder
1 tbsp no peel marmalade
1. Preheat the oven to 180ºC, gas mark 4. Butter a 20cm square cake tin. Put the sugar and butter for the caramel into a frying pan, and place over a medium heat until melted. Pour into the cake tin to create an even layer on the base, then set aside to cool for a few minutes. Once cool, place the slices of clementine onto the caramel, making sure they are close together.
2. To make the sponge, beat the butter and sugars together until light and fluffy. Beat in the lemon zest and vanilla, followed by the eggs, one at a time. Fold in the spices, flour, almonds, baking powder and ¼ tsp fine salt. Carefully spoon the mixture over the clementines and spread out so it’s even. Bake in the oven for 35 minutes, or until risen and golden.
3. Remove from the oven and leave to stand in the tin for 5 minutes, then turn out onto a plate or board. Melt the marmalade in a microwave for 30 seconds (or use a small pan over a low heat), then brush over the top of the cake. Enjoy the sponge warm with a scoop of ice cream or some crème fraîche.
Typical values per serving: