CLEMENTINE UPSIDE-DOWN CAKE
 
Prep time
Cook time
Total time
 
AUTORE:
TIPO DI RICETTA: Dessert
PORZIONI: 10
INGREDIENTI
  • 4 clementines
  • 125 g of self-raising flour
  • 125 g of softened butter
  • 150 g of marmalade plus 2 other tablespoons
  • 3 large eggs
  • 25 g of softened butter and granulated sugar for the cake tin
COME PROCEDERE
  1. Preheat the oven to 190°C.
  2. Wash the clementines and cut them into thin slices without removing their skin.
  3. Pour about 200 ml of water into a pot and bring to the boil. Blanch the clementines for a couple of minutes.
  4. Drain them with a colander and dry with a napkin. Set aside.
  5. Line the bottom of a spring-release tin (Ø cm 23) with baking paper.
  6. Grease the baking paper with the butter and sprinkle some sugar on the bottom of the baking tin.
  7. Top with the clementine slices, overlapping them to cover any gaps.
  8. In the standing electric mixer fitted with a paddle attachment, beat the butter. Gradually add the marmalade and an egg at a time, beating well after each addition.
  9. Sift the flour and fold it into the mixture, stirring well until combined.
  10. Cover the clementine slices with the cake mixture and smooth the top.
  11. Bake for about 35/40 min or until a wooden toothpick inserted in the middle of the cake comes out clean.
  12. Allow the cake to cool in the tin for 5 min.
  13. Meanwhile, warm the two tablespoons of marmalade with a tablespoon of water in a pot.
  14. Turn out the cake on a serving dish and brush it with the marmalade.
  15. Serve your clementine upside-down cake warm with one scoop of vanilla ice-cream (or the one you prefer).
NOTE
Recipe adapted from Feel Goog Food
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/torta-rovesciata-clementine/