Grapefruit-Clementine Spicy Upside Down Cake
Meanwhile, pour the topping ingredients into a saucepan and bring to the boil, simmer for 2-3 minutes – most of the alcohol should have evaporated, but you should still have a nice gin flavour. Carefully remove the sides of the tin and pour 2-3 tablespoons of the topping mixture over the base.
Ingredients · Servings For 8 people
- 2 tbsp light muscovado cane sugar
- 1 ks grapefruit
- 2 pcs clementine
- 250g butter
- 175 g light muscovado cane sugar
- 4 eggs
- 200 g plain wheat flour
- 1 tsp baking powder
- 1 pinch salt
- 100 g almond flour
- 2 tsp almond extract
- 1 tsp vanilla extract
- 1 ks grapefruit
- 1 clementine
- 1 clementine
- 1 ks grapefruit
- 100 ml with
- 100 ml gin
Method · 1 h 25 min
- Preheat the oven to 180°C, fan-forced to 160°C. Grease a 23cm springform cake tin with butter and sprinkle the base with 2 tablespoons of light brown sugar. Then arrange the grapefruit and clementine slices on the bottom, covering it completely – they can overlap if necessary.
- In a large bowl, beat the butter and 175g light brown sugar with a hand-held electric mixer for 5-8 minutes until fluffy. Gradually add the beaten eggs, a little at a time, and beat in.
- Using a large metal spoon, stir in the flour sifted with baking powder and a pinch of salt, the ground almonds, both extracts and both citrus peels. Pour the batter over the fruit in the tin and spread evenly. Place the tin on a baking tray lined with baking paper (some syrup may ooze out during baking). Bake for 45–50 minutes – the base should have risen and turned golden brown and a skewer inserted into the centre should come out clean. It should spring back when pressed with your finger but should still be a little soft and moist.
- Meanwhile, pour the topping ingredients into a saucepan and bring to the boil, simmer for 2-3 minutes – most of the alcohol should have evaporated but you should still have a nice gin flavour. Carefully remove the sides of the tin and pour 2-3 tablespoons of the topping mixture over the base. Then place a cooling rack on top and turn the tin over so the fruit is now on top. Remove the base of the tin. Return the pan to the heat and cook the mixture for a further 3-4 minutes until syrupy. Leave to cool for 5 minutes and spoon over the fruit. Serve with yoghurt or crème fraîche to taste. Recipe and photos taken from Olive Magazine.
Recipe and photos taken from Olive Magazine.