Christmas Recipe: Clementine upside down cake

Looking for some dessert inspiration for the festive season, Di Curtin shares her recipe for Clementine upside down cake
Christmas Recipe: Clementine upside down cake
Clementine Upside Down Cake by Di Curtin

CLEMENTINES are the fruits of Christmas. This dessert is inspired by the famous Pineapple Upside Down Cake, which I first learned to make in school cookery classes.

Swap the pineapple for slices of clementines and spicy cloves to give a festive fragrance to the end result. Add a ribbon and you’ve got sweet and sassy on a plate! P.S. this cake makes a great homemade gift, packed in a lovely box!


Ingredients (Serves 4- 6)

4 clementines, peeled

3 tbsp thick cut marmalade

175g sugar

175g butter, chopped

3 fresh free range eggs, beaten

175g self raising flour, sifted with 1 tsp baking powder

Juice of 2 clementines

For the top:

2 tbsp thick cut marmalde, melted

Few whole cloves for decoration


Method:

  • Slice the clementines thickly.
  • Melt the butter in a pan and add the clementines. Cook to brown slightly on both sides.
  • Stir in the marmalade to melt.
  • Line the base of a 20cm deep sided sandwich tin with a disc of baking parchment.
  • Spoon some melted marmalade into the base.
  • Carefully lift the clementine slices out of the pan and arrange in a circular pattern over the marmalade. Pour over any remaining marmalade in the pan. Reserve.
  • For the sponge, whisk the sugar and butter together till pale and fluffy.
  • Whisk in the spices. Whisk in the eggs gradually, with alternate spoonfuls of flour.
  • When all the eggs have been added, fold in the remaining flour.
  • Add the clementine juice. The sponge should have a soft dropping consistency.
  • Pour the sponge mix over the clementines and smooth the surface. Tap gently on the worktop to knock out any air bubbles.
  • Bake in a pre-heated oven Gas 4 180C (160C fan assisted) for 30 minutes or until the sponge is risen and golden, and a skewer inserted in the centre comes out clean.
  • Cover the top with baking parchment or foil to prevent the top becoming too brown. Remove from oven and cool.
  • To turn out, loosen the sponge in the tin. Place a plate over the top of the tin. Holding plate and tin firmly, invert so the plate is on the bottom and the tin on top. Carefully lift off the tin. The disc of baking parchment should come with it. Peel this off.
  • Finish the cake with extra melted marmalade brushed over the top, and whole cloves stuck into the cake. Tie a festive a ribbon around the cake. Serve with cream.

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