Clementine and cranberry Upside down cake
The vibrant flavors give a delightful festive twist on a classic dessert. A harmonious blend of tangy clementines and tart cranberries on a light sponge.
Servings: 8
Equipment
- 20cm (8in) shallow cake tin (choose a solid tin not loose bottomed)
- fine grater (microplane are best)
- electric hand mixer
- small saucepan
- mixing bowl
- spatula
Ingredients
- 6 clementines
- 50-75 g (2-3oz) cranberries
- 175 g (6oz) butter, softened
- 175 g (6oz) golden caster sugar
- 2 large eggs lightly beaten
- 1 -2 tablespoons milk
- 125 g (4oz) self-raising flour
Instructions
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease a 20cm (8in) shallow round cake tin.
- Melt 50g (2oz) butter and 50g(2oz) caster sugar in a saucepan stirring until combined. Pour into the base of the prepared tin.
- Finely grate the zest from two clementines and set aside. Peel and cut all 6 clementines in half across the segments. Remove any pips then arrange cut side down in the base of the cake tin. Scatter the cranberries into the tin around the clementines.
- Place the remaining 125g (4oz) soft butter and 125g (4oz)sugar into a bowl and beat together until very pale and fluffy. Add the grated zest and beat again to combine. Gradually add 2 beaten eggs a little at a time, beating well after each addition. Then beat in 1 tablespoon milk.
- Sift 125g (4oz) flour into the mixture. Use a spatula or large metal spoon to fold this in gently. You should have a nice dropping consistency – add a further tablespoon of milk if necessary.
- Carefully spoon the prepared batter over the arranged fruit, spreading out gently to level.
- Bake the cake tin in the centre of the oven for about 40 – 45 minutes until a cake skewer inserted in the centre comes out clean. Once baked, remove from the oven and place onto a cooling rack.
- Allow the cake to cool for 5 minutes before turning out from the tin.
Notes
Cook's Tips
Judging when an upside down cake is cooked can be a little tricky. They should be springy to the touch leaving no indent when gently pressed. It is worth using a skewer to double check, It should come out clean. insert in a couple of places to check.
Use a solid cake tin or the sugar and butter mixture may run out
Store
The cake will keep covered in a cool place for up to 4 days. If storing in the refrigerator bring up to room temperature or warm slightly before serving.
Freeze for up to 3 months.