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Cinnamon clementine​ upside-down cake​ recipe

Cinnamon clementine​ upside-down cake​ recipe

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Get in the festive spirit and bake this striking upside-down cake. It uses seasonal clementines and warming cinnamon to create a wonderful sweet treat that is lovely with a cuppa or makes a great dessert served with a dollop of yogurt. See method

  • Serves 10
  • 30 mins to prepare and 45 mins to cook
  • 391 calories / serving

Ingredients

  • 3 clementines, sliced into 5mm-1cm slices (you should get 3-4 slices per clementine, depending on its size)
  • ¼ tsp Schwartz ground cinnamon​
  • 50g panko breadcrumbs​
  • 180g caster sugar​
  • 100g ground almonds​
  • 1½ tsp baking powder​
  • 4 medium, free range eggs​
  • 200ml sunflower oil​
  • zest of 1 lemon (use the juice for syrup)​

For the syrup

  • 80g caster sugar​
  • juice of 3 clementines​
  • 1 tsp vanilla paste or extract​
  • ¼ tsp Schwartz ground cinnamon​
  • 30g flaked almonds, to decorate​
  • single cream or Greek yogurt, to serve​

Perfect with:

Schwartz Ground CinnamonAdd warmth and spice to your Christmas baking with cinnamon. Its cinnamon bark is only picked from fully mature Indonesian cinnamon trees, giving it a sweet, warm and aromatic flavour. Schwartz Ground Cinnamon
Add warmth and spice to your Christmas baking with cinnamon. Its cinnamon bark is only picked from fully mature Indonesian cinnamon trees, giving it a sweet, warm and aromatic flavour.
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Each serving contains

  • Energy

    1625kj
    391kcal
    20%
  • Fat

    30g 42%
  • Saturates

    4g 18%
  • Sugars

    22g 24%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 26.1g Protein 6.6g Fibre 0.5g

Method

  1. Preheat the oven to gas 4, 170°C, fan 150°C. Line the base and sides of a 20cm cake tin with baking paper.​ 
  2. Decoratively place the clementine slices on the base of the tin, overlapping is fine. Sprinkle with a touch of cinnamon.​ 
  3. Using a mixer or hand whisk, mix together the breadcrumbs, sugar, almonds and baking powder. Add the eggs, oil and lemon zest and mix together well.​ 
  4. Pour the mixture over the clementine base of the cake tin, then bake in the oven for 45-50 mins until firm to the touch and cooked through.​ 
  5. While the cake is in the oven, prepare the syrup: heat the sugar with the clementine juice, lemon juice, vanilla paste and cinnamon. When the sugar has dissolved, bring to a simmer and cook for 2mins. Remove from the heat; set aside.​ ​
  6. When the cake has come out of the oven, allow to cool for 5 mins then turn out onto a cake platter. Remove the baking paper carefully, and pour the syrup over the cake. Set aside for at least an hour for the cake to cool and absorb the syrup.​ 
  7. Serve with single cream or Greek yogurt.​

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