Congratulations! It’s spring time. I hear that somewhere in the world, that means sunshine and flowers, but where I live it means the crocuses are buried under an additional foot of snow, school is cancelled, and the roads are dangerous.
But at least our snacks can be spring like, right?
I rarely make non-chocolate treats, but these were just so pretty and looked like a perfect tea time treat. They were very tasty – though I might cut down on the amount of sugar in the future . I really liked the cake crumb, and they were an excellent way to use up the clementines in my fridge before they got too tired! Also, I find zesting fruit very relaxing.
Clementine Upside Down Cakes from Drizzle and Dip
This recipe makes 15 small cakes
- 1 cup butter – room temp
- 1 cup sugar
- 1 3/4 – 2 cups flour (Original recipe calls for 225g – approximate as you will)
- 2 teaspoons baking powder
- 4 large eggs – room temp
- finely grated zest of 2 small clementines
- 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 350 FF. 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 clemantine 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.
Using a spatula gently loosen the baked cakes from the mould and tip out onto a cooling rack. Pour the warm syrup over the cakes to allow them to absorb.