Cinnamon clementine upside-down cake recipe

Name: Cinnamon clementine upside-down cake
Yield: Serves 10
Ingredients: 3 clementines, sliced into 5mm-1cm slices (you should get 3-4 slices per clementine, depending on its size); ¼ tsp ground cinnamon; 50g panko breadcrumbs; 180g caster sugar; 100g ground almonds; 1½ tsp baking powder; 4 medium, free range eggs; 200ml sunflower oil; zest of 1 lemon (use the juice for syrup); 80g caster sugar; juice of 3 clementines; 1 tsp vanilla paste or extract; ¼ tsp ground cinnamon; 30g flaked almonds, to decorate; single cream or Greek yogurt, to serve

Get in the festive spirit and bake this striking upside-down cake. It uses seasonal clementines and warming cinnamon to create a wonderful sweet treat that is lovely with a cuppa or makes a great dessert served with a dollop of yogurt.

See method

Serves 10
30 mins to prepare and 45 mins to cook
391 calories / serving

Ingredients

3 clementines, sliced into 5mm-1cm slices (you should get 3-4 slices per clementine, depending on its size)
¼ tsp ground cinnamon
50g panko breadcrumbs
180g caster sugar
100g ground almonds
1½ tsp baking powder
4 medium, free range eggs
200ml sunflower oil
zest of 1 lemon (use the juice for syrup)

For the syrup

80g caster sugar
juice of 3 clementines
1 tsp vanilla paste or extract
¼ tsp ground cinnamon
30g flaked almonds, to decorate
single cream or Greek yogurt, to serve

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Each serving contains

Energy: 1625kJ 391.0kcal; 20%
Fat: 30g; high42%
Saturates: 4g; medium18%
Salt: 0.3g; medium6%
Sugars: 22g; medium24%

of the Reference intake

Carbohydrate 26.1gProtein 6.6gFibre 0.5g

Method

Preheat the oven to gas 4, 170°C, fan 150°C. Line the base and sides of a 20cm cake tin with baking paper.
Decoratively place the clementine slices on the base of the tin, overlapping is fine. Sprinkle with a touch of cinnamon.
Using a mixer or hand whisk, mix together the breadcrumbs, sugar, almonds and baking powder. Add the eggs, oil and lemon zest and mix together well.
Pour the mixture over the clementine base of the cake tin, then bake in the oven for 45-50 mins until firm to the touch and cooked through.
While the cake is in the oven, prepare the syrup: heat the sugar with the clementine juice, lemon juice, vanilla paste and cinnamon. When the sugar has dissolved, bring to a simmer and cook for 2mins. Remove from the heat; set aside.
When the cake has come out of the oven, allow to cool for 5 mins then turn out onto a cake platter. Remove the baking paper carefully, and pour the syrup over the cake. Set aside for at least an hour for the cake to cool and absorb the syrup.
Serve with single cream or Greek yogurt.