Clementine pudding cake recipe

Name: Clementine pudding cake
Yield: Serves 6
Ingredients: 6 clementines; 150g butter; 150g caster sugar; 3 eggs; 150g self-raising flour

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

Shop your ingredients

Tesco Sweet Easy Peelers 600g
6 clementines
£1.50
£2.50/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
150g butter
£1.85
£7.40/kg
Silver Spoon Caster Sugar 1Kg
150g caster sugar
£2.25
£2.25/kg
Tesco British Barn Eggs 10 Pack
3 eggs
£1.70
£0.17/each
Stockwell & Co. Self Raising Flour 1.5Kg
Aldi Price Match
150g self-raising flour
£0.70
£0.47/kg

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.