Clementine upside down cakes
Delicious clementine upside-down cakes soaked in a clementine syrup
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Ingredients
- 225 grams butter - room temp
- 225 grams caster sugar
- 225 grams flour
- 2 tsp 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
- 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.
Notes
They are perfect to serve just as they are, or you could add a dollop of fresh cream.
Servings: 14