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Cinnamon clementine​ upside-down cake​ recipe

Cinnamon clementine​ upside-down cake​ recipe

8 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


  • 3 clementines, sliced into 5mm-1cm slices (you should get 3-4 slices per clementine, depending on its size)
  • ¼ tsp 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 ground cinnamon
  • 30g flaked almonds, to decorate​
  • single cream or Greek yogurt, to serve​

Each serving contains

  • Energy

  • 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


  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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