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Caramelised clementine upside-down cake

  • 4.75 Star
  • Timer Prep 25 min
    Cook 60 min
  • Chart 703.0 cal/
  • Chef hat Medium


Soften the unsalted butter. Zest and juice 1 of the clementines. Sift the plain flour.


  1. 1 Heat the oven to 180°C/160°C fan/gas 4.
  2. 2 Take a 20cm loose-based cake tin, butter the bottom and sides, and line with non-stick baking parchment.
  3. 3 In a sauté pan, melt the 2 tbsp butter, then add the muscovado sugar and vanilla extract.
  4. 4 Cook over a low heat until the sugar has melted and is glossy – about 3 minutes. Remove from the heat and pour into the cake tin.
  5. 5 Take 2 of the clementines (or 3 if small), slice off the peel and cut each one into 3 rounds.
  6. 6 Lay these on top of the caramel, then dot with the cranberries, if using, and set aside.
  7. 7 In a medium bowl, beat the remaining butter with the caster sugar for 2 minutes, using an electric hand mixer.
  8. 8 Add the eggs one at a time, beating after each addition.
  9. 9 Add the flour, baking powder and a pinch of salt.
  10. 10 Pour in the clementine zest and juice, then stir to combine. Pour the mixture into the tin and bake for 50 minutes to 1 hour, until a skewer comes out clean. Remove from the oven and leave to cool for 20 minutes in the tin.
  11. 11 Place a large plate on top of the cake, then invert it and remove the tin.
  12. 12 Drizzle with a little honey and serve with crème fraîche or Greek yogurt.

8 Reviews

  • John Abbott

    Easy to make very tasty and looks great

  • Laura

    First time making an upside down cake and it was straight forward with great results. Grilled top of mine to caramelise to look more like photograph here. Will make again.

  • Lou

    Straight forward, yummy & enjoyed by all!

  • Gilly Beckett

    Lightest sponge, yummy caramelised topping with a delicately festive fruitiness; my lunch friends couldn't get enough!

  • Ali C

    Easy to make and tastes great.

  • Amelia

    I mixed mine in a food processor & despite this the sponge remained very light & springy. Opted for a bundt tin for slightly quicker bake time - 45 mins - and what I feel is a slightly prettier cake. The clementine slices make this look beautiful though, bundt shaped or not. They also impart a wonderful bright & ever so slightly zesty taste. Next time I may add in some spices for an even more seasonal version. Other than that, a lovely cake that would be adaptable with any fruit :)

  • Sue

    Dinner crowd pleaser. Easy to make and cake had a good rise and was surprisingly light. Prepared caramel in tin and cake mixture in mixing bowl couple hours ahead to save time, then added to tin when ready to bake. Would add double the zest and juice to cake mixture next time to increase flavour

  • Amelia

    Delicious festive cake and fairly easy to make. Great to serve for afternoon tea or as an alternative to the standard fruit cakes and Christmas puds etc.

  • Average per serving
  • Calories 703.0kCal
  • Fat44.9g
  • Saturated28.4g
  • Salt0.34g
  • Carbohydrates72.4
  • Sugar46.7g
  • Protein6.1g
  • Fibre1.9g