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Olive oil clementine upside-down cake
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by Martha Collison
5 clementines, or easy peelers
100g demerara sugar
2 sprigs rosemary
115ml olive oil
2 British Blacktail Medium Free Range Eggs
200g full-fat natural yogurt
250g caster sugar
150g plain flour
½ tsp salt
2 tsp baking powder
50g ground almonds
Crème fraîche (optional), to serve
1. Preheat the oven to 160ºC, gas mark 3. Grease a 20cm round cake tin and then line with baking parchment. Slice the clementines, skin on,
2. Combine the demerara sugar and 125ml water in a medium-sized saucepan and heat gently until dissolved. Add the clementine slices and rosemary and simmer very gently for 20 minutes, until softened. Use a slotted spoon to remove the slices and arrange them in the prepared tin. Reserve the syrup.
3. In a large mixing bowl, beat together the oil, eggs, yogurt and caster sugar until they form a smooth paste. Sieve over the flour, salt and baking powder and mix until just combined, then stir in the ground almonds. Pour into the tin and level the surface.
4. Bake for 45-50 minutes, or until golden and a skewer inserted into the cake comes out clean. Allow to cool for 10 minutes in the tin, then turn out, remove the baking parchment and brush the top with the reserved clementine rosemary syrup. Enjoy warm or cold, with a big spoonful of crème fraîche. This cake will keep for up to 5 days in an airtight container.
Martha’s tip Several herbs pair well with clementines. Try thyme or oregano if you don’t have rosemary.
Typical values per serving:
This recipe was first published in November 2020.