UPSIDE DOWN CLEMENTINE CAKE

A brilliant make ahead dessert for Christmas [or any time]. You can warm it up again for a few seconds in a microwave! It tastes just amazing with such a luscious orangey flavour. Plus the cake is easy peasy all in one!!!

You need an 8” round baking tin at least 2” deep, well buttered, that does not have a loose bottom [all the syrup would run out]

You start off by slicing 3 unpeeled clementines into rounds [discard each end and any stray pips] and placing 2 oz of caster sugar in a shallow pan [I used a frying pan] along with 2½ fl oz water plus a good slug of Cointreau or similar.

Simmer until the syrup has almost disappeared and the fruit has softened - around 20 mins, set aside to cool. When cool enough to handle arrange them in the bottom of your tin, along with the remaining syrup - should be about 1 tablespoonful. More pics on my Blog.

Take a couple more clems, peel and get rid of all the pith and membranes then chop the fruit.

Drain off the excess liquid.

Pre heat your fan oven to 160C

In a medium mixing bowl place:

the chopped clementine

5 oz softened butter

5 oz soft light brown sugar

5 oz SR flour

½ teaspoon baking powder

3 oz ground almonds

3 eggs

½ teaspoon of orange extract [be careful, it is very strong]

Mix well. This is far easier using an electric hand mixer. Tip over the arranged clems, being careful not to dislodge your circles. Place in your oven and bake for around 40-45 mins until firm to the touch. 

Place your serving plate [I used an ornamental rack here] over the top of the sponge and invert quickly - BE CAREFUL, the syrup in the bottom will be very hot.

Just beautiful. It looks just as good as it tastes!

Before serving you could spoon over a tablespoonful more of Cointreau for each slice.