Description
A stunning seasonal dessert featuring caramelized clementine slices atop a fluffy spiced sponge cake. Warm, comforting, and perfect for winter baking.
Ingredients
- 185g self-raising flour
- 1/2 tsp baking powder
- 3 large eggs
- 2 cinnamon sticks
- 3 star anise
- 275g caster sugar
- 180g unsalted butter, softened
- 3 tbsp milk
- 8 small firm clementines
- 250ml cold water
Instructions
- Pour 250ml of cold water into a small saucepan with the star anise and cinnamon sticks. Boil and simmer rapidly for about 8 minutes until reduced by half.
- Add 100g of the sugar to a deep ovenproof frying pan (25-26cm) over medium heat. Allow the sugar to melt and caramelize without stirring. Once golden, carefully pour in the reduced spiced water and spices. Bubble for a few minutes to reduce slightly, then set aside.
- Preheat the oven to 180°C/fan 160°C. Zest the clementines into a mixing bowl. Peel the fruit and slice into 5mm rings. Arrange the slices snugly in the caramel pan.
- Beat the remaining sugar, butter, and zest together until light and fluffy. Add eggs one at a time, beating well. Fold in the flour and baking powder, then mix in the milk. Pour batter over the fruit slices.
- Bake for 35-40 minutes until a skewer inserted comes out clean. Cover with foil if browning too fast.
- Run a knife around the edge to release. Cool for 10 minutes, then invert onto a plate to serve.
Notes
Select firm clementines for easier slicing. If you don’t have an ovenproof skillet, you can make the caramel in a pot and pour it into a standard cake tin.
- Prep Time: 25 min
- Cooling Time: 10 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 42g
- Sodium: 0.8g
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: clementine upside-down cake, citrus cake recipe, easy spiced cake, winter dessert, caramelized fruit cake