Mini Clementine Upside-Down 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.
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)
Instructions
1
Preheat oven to 180ºC/160ºfan/Gas 4.
Grease a 12-hole muffin tin.
2
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.
3
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.
4
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.
5
Invert the tin onto a wire rack and brush remaining glaze over each cake. Serve warm with ice cream or créme fraiche, if liked.
Categories:Baking RecipesBaking with childrenBritishChristmasDairy Diary RecipesFestiveFruitIdeas for…New Year’s EveParty FoodPuddings & DessertsSmall CakesWinter
