Mini Clementine Upside-Down Cakes
Rated 5.0 stars by 1 users
Category
CakesAuthor:
Katy HackforthServings
12 servings
Prep Time
40 minutes
Calories
252
Zesty & pretty upside-down clementine cakes. A similar bake to the much-loved pineapple upside-down cake but perfect individual portions and with added clementine zest! A Dairy Diary recipe.
For more recipes, check out the Dairy Diary recipe collection.
Ingredients
- Shredless orange marmalade 150g (5oz)
- Clementines 5, 4 peeled and each sliced horizontally into 3, 1 zest and juice
- Butter 150g (5oz), softened
- Golden caster sugar 150g (5oz)
- Eggs 2, beaten
-
Self-raising flour 100g (3½oz)
- Ground almonds 50g (2oz)
-
Baking powder ½ tsp
- Orange extract 1 tsp
-
Vanilla ice cream or crème fraîche to serve (optional)
Directions
Preheat oven to 180ºC/160ºfan/Gas 4
- Grease a 12-hole muffin tin
- Put marmalade and clementine juice in a small pan and whisk together over a low heat to a smooth glaze
- Spoon 1 tbsp into each hole and place a clementine slice on top
- Reserve the remaining glaze
- Whisk together butter and sugar until pale and fluffy then gradually whisk in beaten eggs
- Fold in flour, ground almonds and baking powder
- Stir in zest and orange extract
- Divide mixture between holes of the tin and bake for 20 minutes until lightly golden
- Run a knife around each cake and leave to cool for 5 minutes
- Invert the tin onto a wire rack and brush remaining glaze over each cake
Serve warm with ice cream or créme fraiche, if liked.
Recipe Note
For more recipes, check out the Dairy Diary recipe collection.
Nutrition
Calories 252, Fat 13 grams, Saturated Fat 7 grams