clementine upside down cakes

by Sam on September 10, 2012

clementine upside down cakes

clementine upside down cakes

clementine upside down cakes

A few weeks ago the people behind the Clemengold brand dropped off a large box of Clemengold’s at my house and said ‘enjoy and have fun’.

Well thank you very much, that is exactly what I did.

After some research I still cant figure out exactly what fruit the Clemengold is other than a derivative of the Nadorcott Mandarin which is marketed under the trade name Clemengold in South Africa. They are a seedless citrus fruit that are delectably sweet and easy to peel. They look  like a Clementine to me, so for the benefit of the global readership of this blog, this is what the recipe will be named.

I ate most of mine straight up and chilled. Its the way I prefer to eat  fruit. I juiced a few one morning after a night before, but needed to squeeze about 10 to make a glass. Much better value to eat the fruit whole.

For this recipe I decided to adapt a classic pound cake recipe and the one I used for my orange drizzle cake. I like the slightly denser crumb with these cakes so that it can effectively soak up all the syrup.

clementine upside down cakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: about 15 cakes

clementine upside down cakes

Ingredients

  • 225g butter - room temp
  • 225g caster sugar
  • 225g flour
  • 2t baking powder
  • 4 large eggs - room temp
  • finely grated zest of 2 small Clemengold's
  • about 1/2 - 1 t of brown sugar for each cake
  • 15 slices of peeled clementines (1 slice per cake)
  • Hot Syrup
  • 1/2 cup of clementine juice
  • 1/2 cup sugar

Instructions

  1. Preheat oven to 180 c / 350 F
  2. Beat the butter and sugar until pale and fluffy.
  3. Add the eggs one at a time, allowing to fully combine between each addition
  4. Add the clemantine zest and mix.
  5. By hand sift the flour and the baking powder over the mix and fold it in to combine
  6. Sprinkle around 1/2 - 1 teaspoon of brown sugar in the the bottom of each cavity of a greased muffin pan.
  7. Add a slice of clementine (cut about 1cm thick) on top of the sugar.
  8. Using an ice-cream scoop, evenly measure out the cake batter and dollop onto each clementine (about 3/4 of the way up the pan).
  9. Bake for 25 - 30 mins, until golden brown.
  10. Make the syrup by bringing the juice and sugar to the boil until the sugar has dissolved and it just starts to thicken.
  11. Using a spatula gently loosen the baked cakes from the mould and tip out onto a cooling rack. Pour the warm syrup over the cakes to allow them to absorb.

Notes

They are perfect to serve just as they are, or you could add a dollop of fresh cream.

http://drizzleanddip.com/2012/09/10/clementine-upside-down-cakes

clementine upside down cakes
clementine upside down cakes
This recipe has been featured on the Huffington Post
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Leave a Comment

{ 42 comments… read them below or add one }

Jeanne @ Cooksister! September 10, 2012 at 11:30 am

Oh gorgeous! Love the idea of using a muffin tin :) And aren’t the Clememgolds a total joy to photograph?

Sally September 10, 2012 at 5:32 pm

Assume that syrup is poured over hot cakes as they come out of the oven?

Sam September 10, 2012 at 5:57 pm

Hi Jeanne, yes they are a treat and even better to eat. They last so long too, Its taken me 8 weeks to eat my box and I’ve given a lot away.

Sam September 10, 2012 at 5:59 pm

Hi Yes Sally, that would be correct. It will absorb more when they are warm. I also drizzled a bit more over them when they had cooled. It doesn’t really matter too much.

Migle September 11, 2012 at 6:56 am

They look so lovely and very welcoming to indulge! :)

Alicia September 21, 2012 at 9:27 pm

These look delicious and I was wondering whether you could make them with tangerines or mandarins. I was looking at the recipe and I figured that these would be good in the northern hemisphere around Christmas time.

Sam September 22, 2012 at 12:56 pm

HI Alicia, yes tangerines would be fine – any citrus really (except lemon might be a bit tart)

Jeannie September 25, 2012 at 12:57 am

These clementine upside down cakes looks fabulous. Can you convert the recipe to ounces, please?

Thanks.

Jeannie, San Antonio, TX

Sam September 25, 2012 at 8:38 am

Hi Jeannie, I have been meaning to post a conversion chart, but in the meantime have a look at this link to convert: http://markocop.hubpages.com/hub/Baking_Conversion_Tables
Thanks
Sam

sally cotton September 25, 2012 at 5:35 pm

Have just made these lovely puddings….only found the recipe on pinterest an hour ago…and they are now sitting on the cooling rack…had a sneaky sample …gorgeous!! Thank you so much for sharing the recipe.

Sam September 25, 2012 at 7:35 pm

Wow Sally that’s impressive – from Pinterest to kitchen all in one day. Its a pleasure.
Sam

vimala September 26, 2012 at 6:17 am

Love the first two pictures, the moody orange in the first and the contrasting blue that enhances the colour of the oranges in the second. All your recipes sounds easy and looks as good as the pictures.

Sam September 26, 2012 at 7:58 am

Thanks Vimala, I generally try and make it easier.

tamara October 17, 2012 at 10:15 am

this is fantastic!!

Sam October 17, 2012 at 10:18 am

Thanks Tamara, they were rather tasty.

celine December 10, 2012 at 12:52 pm

Hello!
thank you for this absolutly EXCELLENT recipe.
I tested it last week end with clementines from Corsica.
Very easy and fast to do, the sirup gives the perfect final touch to these cute upside down cakes.
thanks so much for this recipe!
I will add it on my blog under http://mycookingfactory.blogspot.com/2012/12/gateaux-la-clementine-ultra-simples-et.html

Sam December 10, 2012 at 3:55 pm

Hi Celine, thank you and its a pleasure :-), so glad you like it.
Sam

Jessica January 3, 2013 at 4:14 pm

These look divine! As a complete newbie to baking though, i have to ask a very a stupid question – do you beat the sugar and butter together with a whisk? I’m guessing to get something ‘light and fluffy’ from sugar and butter would require quite a lot of beating?

abby @ teawiththemoon March 5, 2013 at 9:50 pm

Yum! Looks so good :) I love the rustic food styling. I can imagine myself eating this in a warm cottage. Thanks for this lovely recipe.

marla March 6, 2013 at 1:17 am

Absolutely LOVELY cakes!

sweetiepetitti March 6, 2013 at 2:48 am

I stumbled upon this recipe on Pinterest, and I love those clementines. Then I came here, and seriously wish I had paid more attention in my college photography class! Your site is stunning, and I will be back often. Those metric measurements don’t scare me…and your photographs are beyond inspiring! Tomorrow we bake!

Sam March 6, 2013 at 8:26 am

Thnaks Sweetiepetitti – I’m so glad you enjoy and the metrics don’t worry you. I have included a conversion table in my site, below the header.

Thanks
sam

Sam March 6, 2013 at 8:27 am

Thanks Marla :-)

la fourmi Elé March 6, 2013 at 10:45 am

Excellent idea and so beautiful pictures!

Roger March 7, 2013 at 2:09 am

What is caster suger?

Sam March 7, 2013 at 8:00 am

HI Roger its refined sugar. So less coarse than normal sugar and not as fine as icing sugar.

Kate March 7, 2013 at 7:06 pm

If you haven’t made these cakes yet, you should!

SO tasty, with the bonus of being easy to make.

Thank you Sam for sharing the recipe

Sam March 7, 2013 at 7:32 pm

Hi Kate, thaks for letting us know :-) – I am so glad you enjoyed.

Lora March 29, 2013 at 9:41 pm

This looks delicious and the photos are so gorgeous! Thanks for sharing!

Rê Monteiro June 5, 2013 at 2:49 am

Olá!
Essa receite me deixou com água na boca!!
Vou fazê-la com certeza!
Muito obrigada e parabéns pelo seu site!
Beijocas

Sarah June 20, 2013 at 2:51 pm

I made these a few weeks ago and they were beautiful! I’ve only just started baking and these were my second cakes to make. The recipe is very simple but the tricky parts were cutting the oranges into slices so they wouldnt fall apart and getting the zest from the lemon. Make sure before you start you have a good Zester – as I had to borrow a neighbours!

Sarah June 20, 2013 at 2:54 pm

oops! I meant *getting the zest from the oranges*

Pat August 2, 2013 at 2:57 pm

Was looking for a recipe for using Clementines and came across your recipe. Have just made them, so quick and easy. They are really so fantastic and light, not too sweet (even with the syrup) but perfect for brightening up these wintry days.

Thank you so much for sharing the recipe. :)

Sam August 3, 2013 at 11:04 am

Hi Pat, thanks for the comment and so glad you liked the recipe.
best
sam

Lisa August 3, 2013 at 4:19 pm

This recipe is utter magic!
I have just made a batch – and for someone who generally doesn’t eat what she bakes, I’ve gobbled up two already!
The parents are raving about them, I’ve dropped some off at the neighbours, a friend will be getting some tonight and a second batch will be made tomorrow to take to the office on Monday – Too good not to share :)
Thank you for a fabulous recipe, and your beautiful images that accompany and inspire!

Sam August 4, 2013 at 6:03 pm

Thank you Lisa, I’m so glad you all enjoyed. I am particularly fond of that recipe too.

ceili January 23, 2014 at 11:36 pm

Never heard of making clementine cake until watching the new film “Secret Life of Walter Mitty” although these seem much softer than what was depicted in the film. Will have to try it!

Sam January 24, 2014 at 9:43 am

HI Celi, I am not sure about those cakes as I have not seen the film (but will look out for them) – there are simply my version of little cakes with clementines.

Connie March 22, 2014 at 7:29 pm

These look wonderful! Do they freeze well?

Sam March 24, 2014 at 10:19 am

HI Connie, in my experience all cake freeze’s very well. The fruit may change consistency a bit after freezing and thawing though., but I am sure it will be fine.

Barbara November 23, 2014 at 4:44 pm

Please convert measurements

Sam November 24, 2014 at 9:48 am

Hi Barbara, I have a conversion chart on my site. Please click onto another website if you dont like my recipes.

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