Clementine upside-down cake with marmalade
- January 2017
- 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.
- 28.9g (14.2g saturated)
- 49.2g (37.7g sugars)
- 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
- 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.
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.
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