Mini Clementine Upside-Down Cakes
Ingredients
Instructions
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.
Pineapple Upside Down Pudding
In the 1920s an American producer of canned pineapple ran a recipe contest: an upside-down cake was among the winning recipes. Canned pineapple was unavailable in Britain in the 1940s and early 50s, but it...
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