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
I look forward to connecting with you again in the future.

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I can also be found enthusiastically pinning beautiful food images on Pinterest. 

72 Comments

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

  2. Sam

    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.

  3. Sam

    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.

  4. 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.

  5. Sam

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

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

    Thanks.

    Jeannie, San Antonio, TX

  7. sally cotton

    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.

  8. Sam

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

  9. 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.

  10. Sam

    Thanks Vimala, I generally try and make it easier.

  11. Sam

    Thanks Tamara, they were rather tasty.

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  13. Sam

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

  14. 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?

  15. 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.

  16. 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!

  17. Sam

    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

  18. Sam

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

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  20. 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

  21. Sam

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

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

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  27. Rê Monteiro

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

  28. 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!

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

  30. 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. 🙂

  31. Sam

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

  32. 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!

  33. Sam

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

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  39. 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!

  40. Sam

    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.

  41. Sam

    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.

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  44. Sam

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

  45. Lori Fannin DPM

    Fabulous dessert! SO very classy & elegant& delicious!! Lori, OH

  46. Danielle

    Sam, do you think this recipe would hold up with strawberries instead of clementines? I stopped by looking for a strawberry dessert but got too distracted by this recipe! Looks divine!

  47. Sam

    HI Danielle – Yes I think it would work, but the strawberries will be very soft, possibly dissintegrated. I worry that they might be absorbed by the batter, but if you put quite a few in, it could be lovely. Use white sugar instead.

  48. Michelle C

    I saw this today and decided to try them out. I’ve been thinking about pineapple upside down cake and almost made that when I came across this. Wouldn’t you know it, I had clementines that I needed to use. This was perfect. Thank you!

  49. Sam

    Hi Michelle – Im so glad you enjoyed them – such a keeper of a recipe. I have also made them with pineapples before.

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  52. Sam

    HI Vicki In South Africa (as well as Europe and probably everywhere else in the world) we work on the metric system so that is how I work. I do often include cup measurements for certain ingredietsn as this can be easier for Americans. You can convert everything in my handy conversion table which I have included on my site. Otherwise Google is your friend 🙂

  53. Your recipe is half in European measurements (grams) and half in American (teaspoon, cup, etc)! Would be nice to have it listed with both for all ingredients to accommodate your worldwide fans (USA here). Once I take the time to convert all will give this a try looks great. Thanks to Buzzfeed for sharing a link to your recipe.

  54. Sam

    HI Elainne, in South Africa, we, along with 98% of the countries in the rest of the world are on the metric system so I use metric weights for baking (in most cases) as its it the most accurate form of measuring. I do however mix it up. For liquids I like to use cup measurements as we also use those everywhere. Jut like teaspoon and Tablespoon measurements, its an international thing. it would be very difficult to weigh a teaspoon of something. I have included a handy conversion chart on my site but otherwise when I have to convert the counltesse American recipes I just go into Google – type ‘convert weight’ and it comes up with a little block. You simply input hte metric you want to convert, enter the weight and it converts it to Imperial. To convert my recipe would take a minute or two. I will look into converting my recipes to American going forward though. I do hope you like the clementine upside down cakes. Its one of my most popular recipes.

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  56. I pinned this recipe a couple of years ago but never got around to doing it until today. We have a dinner party tomorrow and the hotess is lactose intolerant, so I was looking for a dessert that was pretty and that the hostess could eat. These cakes came out of the oven picture perfect, and they taste delicious! I think this will become one of my go-to recipes for parties. They’re visually pleasing, easy to make, and so good. The only change that I made was that I used half clementine juice and half (store bought) orange juice for the syrup (just because I didn’t want to squeeze more clementines). Thanks for the recipe!

  57. Sam

    Hi PHD mom – Im so glad you enjoyed it. Its a keeper.
    Sam x

  58. I can’t wait to try this recipe….these little puds look so pretty, not to mention delicious. It doesn’t matter to me what measurements you use…in this day & age it’s so easy to convert anything. Certainly not worth making a fuss over.

  59. Sam

    Thanks Margaret and I hope you enjoy. Yes, I get quite a bit of flack over the fact that we and 95% of the worlds countries are on the metric system :). Literally one click away from a conversion table.

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