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Clementine upside-down cake with marmalade

Name: Clementine upside-down cake with marmalade
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: Vegetable oil for greasing; 250g unsalted butter, softened; 250g golden caster sugar; 1 tsp vanilla extract; 4 medium free-range eggs, beaten; 100g ground almonds; 150g self-raising flour; Finely grated zest 1 lemon; 8 clementines, 3 finely zested,; all peeled and sliced horizontally into thirds; 4 tbsp demerara sugar; 3 tbsp https://www.deliciousmagazine.co.uk/recipes/clementine-and-bay-marmalade/clementine and bay marmalade or orange marmalade; You’ll also need…; 20cm non-stick round cake tin

Published: 9 Feb 17
Updated: 18 Mar 24

You can do more with marmalade than simply spread it on toast. We’ve used it to add an extra hit of orange flavour and sweetness to this upside-down cake.

Easy
January 2017

Test kitchen approved

Serves 8-10
Hands-on time 40 min, oven time 65-70 min

You can do more with marmalade than simply spread it on toast. We’ve used it to add an extra hit of orange flavour and sweetness to this upside-down cake.

Nutrition: per serving

Calories: 490kcals
Fat: 28.9g (14.2g saturated)
Protein: 7.6g
Carbohydrates: 49.2g (37.7g sugars)
Fibre: 1.1g
Salt: 0.2g

For 10

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Ingredients

Vegetable oil for greasing
250g unsalted butter, softened
250g golden caster sugar
1 tsp vanilla extract
4 medium free-range eggs, beaten
100g ground almonds
150g self-raising flour
Finely grated zest 1 lemon
8 clementines, 3 finely zested,
all peeled and sliced horizontally into thirds
4 tbsp demerara sugar
3 tbsp clementine and bay marmalade or orange marmalade

You’ll also need…

20cm non-stick round cake tin

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Method

Heat the oven to 180°C/160°Cfan/gas 4. Grease and line the base of the tin with non-stick baking paper. In a mixing bowl, combine the butter and 250g caster sugar using an electric mixer until light and fluffy. Add the vanilla extract, then add the beaten egg a little at a time until fully incorporated.
Add the ground almonds, flour and zests, then gently mix together.
Sprinkle the 4 tbsp sugar over the base of the prepared tin, then top with the clementine slices, cut-side down, overlapping them to cover any gaps. Dollop over the cake mixture, smooth the top, then bake for 65-70 minutes until a skewer pushed into the centre comes out clean.

Turn out onto a wire rack to cool, clementines face-up. When the cake is nearly cool, warm the marmalade in a pan, then brush over to serve.

Recipe from January 2017 Issue

Nutrition

For 10

Nutrition: per serving

Calories: 490kcals
Fat: 28.9g (14.2g saturated)
Protein: 7.6g
Carbohydrates: 49.2g (37.7g sugars)
Fibre: 1.1g
Salt: 0.2g

delicious. tips

If you only have springform or loose-bottomed cake tins, put a baking sheet lined with non-stick baking paper underneath in the oven to catch any marmalade that may seep out.