ClemenGold upside down cake
| Recipe By: | Sam Linsell |
| Serves: | Makes 15 small cakes |
| Cooking Time: | 25-30 minutes |
| Serving Suggestion: | They are perfect to serve just as they are, or you could add a dollop of fresh cream. |
| Prep Time: | 15 minutes |
Ingredients
- 225 g butter, at room temperature
- 225 g castor sugar, plus extra for dipping the pastry shapes
- 60 ml flour
- 2 tsp baking powder
- 4 large free range eggs, at room temperature
- 2 small, finely zested ClemenGolds, juiced
- 1/2 - 1 tsp, per cake sugar for the egg whites
- 15 slices, peeled ClemenGolds, juiced
- 400 ml ClemenGold juice
- 800 g White sugar
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Cooking Instructions
- Preheat oven to 180°c.
- 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 ClemenGold zest and mix.
- By hand, sift the flour and the baking powder over the mix and fold it in to combine.
- Sprinkle around ½ – 1 teaspoon of brown sugar in the bottom of each cavity of a greased muffin pan. Add a slice of ClemenGold (cut about 1cm thick) on top of the sugar.
- Using an ice cream scoop, evenly measure out the cake batter and dollop onto each ClemenGold (about ¾ of the way up the pan). Bake for 25 – 30 minutes, until golden brown.
- To make the syrup, bring 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 mould and tip out onto a cooling rack.
- Pour the warm syrup over the cakes to allow them to absorb.
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