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Mini Clementine Upside-Down Cakes
Katy Hackforth
12 servings
40 minutes
252
Cakes
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.