Clementine pudding cake recipe
This simple cake has just five ingredients and is full of zingy citrus flavours. It's similar to a pineapple upside down cake, so you get the lovely topping of sliced clementines. It's equally nice whether served hot or cold.
See method- Serves 6
- 50 mins to prepare and 30 mins to cook
- 448 calories / serving
- Freezable
Ingredients
- 6 clementines
- 150g butter
- 150g caster sugar
- 3 eggs
- 150g self-raising flour
Each serving contains
- Energy
- 1875kJ 448.0kcal
- Fat
- 24g
- Saturates
- 13g
- Salt
- 0.3g
- Sugars
- 31g
of the Reference intake
Carbohydrate 54.3gProtein 6.5gFibre 2.5g
Method
- Heat the oven to gas mark 4, 180°C, fan 160°C.
- Remove zest from 3 clementines, cut away remaining peel and pith with a sharp knife and slice to approx 1cm, removing seeds.
- Line a 20cm springform tin with nonstick baking paper and arrange clementine slices over the base.
- Cream together the butter, sugar and zest until light and fluffy, add 3tbsp hot water and whisk vigorously. Add eggs and whisk again - mixture may split but don't worry. Add flour to sponge mix and fold in until smooth and evenly blended.
- Spoon into prepared tin over sliced clementines, taking care not to move the slices. Bake for 30 minutes.
- Remove and cool a little. Place a plate on top and turn the whole thing over. Release spring and remove cake tin and baking paper. Sprinkle with a little sugar. Serve hot or cold.
- See more Citrus recipes
