Cinnamon clementine upside-down cake recipe
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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Shop ingredientsEach serving contains
- Energy
- 1625kJ 391.0kcal
- Fat
- 30g
- Saturates
- 4g
- Salt
- 0.3g
- Sugars
- 22g
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.
- See more Cake recipes
