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Cinnamon clementine upside-down cake recipe

7 ratings

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 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

Preheat the oven to gas 4, 170°C, fan 150°C. Line the base and sides of a 20cm cake tin with baking paper.
Decoratively place the clementine slices on the base of the tin, overlapping is fine. Sprinkle with a touch of cinnamon.
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.
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.
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.
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.
Serve with single cream or Greek yogurt.

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