After some research I still can’t 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 is 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 the clemengolds 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.Print
clementine upside down cakes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- 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)
- 1/2 cup of clementine juice
- 1/2 cup sugar
- Preheat oven to 180 c / 350 F
- Beat the butter and sugar until pale and fluffy.
- Add the eggs one at a time, allowing to fully combine between each addition
- Add the clemantine zest and mix.
- By hand sift the flour and the baking powder over the mix and fold it in to combine
- Sprinkle around 1/2 – 1 teaspoon of brown sugar in the the bottom of each cavity of a greased muffin pan.
- Add a slice of clementine (cut about 1cm thick) on top of the sugar.
- 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).
- Bake for 25 – 30 mins, until golden brown.
- Make the syrup by bringing the juice and sugar to the boil until the sugar has dissolved and it just starts to thicken.
- 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.
They are perfect to serve just as they are, or you could add a dollop of fresh cream.
- Serving Size: about 15 cakes
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