I don’t cook to many desserts but I was in the mood and wanted to try this recipe I found on pinterest from
http://drizzleanddip.com/2012/09/10/clementine-upside-down-cakes. I used tangerines instead, but whatever! I varied my recipe because I used a cup of Greek yogurt and a cup of water instead of butter and eggs but I will give you the recipe from Drizzle and Dip and if you feel adventurous like I was you can deviate from the recipe.
- 225g butter – room temp
- 225g caster sugar
- 225g flour
- 2t baking powder
- 4 large eggs – room temp
- finely grated zest of 2 small clementines, or in my case tangerines
- 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 clementine 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. Mine took 30 minutes with the Greek yogurt.
- 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 mold and tip out onto a cooling rack. Pour the warm syrup over the cakes to allow them to absorb.
Mine didn’t turn out quite as pretty as Drizzle and Dip’s did but they were delicious and still look pretty good I think!