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This deliciously moist upside down cake will prove an instant success for family and friends this Christmas. While the cardamom adds warmth, the clementines are full of festive flavours, perfect in every way.
Recipe
Cooking Time: 60 – 80 minutes
Serves: 12
CAKE
300g unsalted butter
300g light brown soft sugar
300g self raising flour
5 large eggs, beaten
1 tsp cardamom seeds, crushed finely (or use ground cardamom)
1 tsp finely ground sea salt
TOPPING
7 clementines
125g caster sugar
100ml water
3-4 drops lemon juice
GLAZE
60g apricot conserve or jam
1 tbsp water
METHOD
Preheat the oven to 170C/325F/gas mark 3
Grease a 23cm springform cake tin and line with baking parchment
- To make the topping, add the sugar to the water in a non stick wide based pan.
- Bring to the boil, add lemon juice and allow to cook over a medium heat until a caramel forms. Once the caramel turns rich and dark pour it into the prepared cake tin.
- Peel the clementines and cut in half horizontally before arranging neatly on the caramel, rounded sides down.
- Cream the butter and sugar until light and creamy. Use a food mixer with a paddle attachment and beat for about 10 minutes at least. Don’t forget the scrape down the paddle and sides and beat again to make sure the mix is light.
- Add the beaten eggs a little at a time, mixing well after each addition. Then add the flour, cardamom and salt. Mix well until all fully incorporated (NOTE – if the mix starts to split before all the eggs are added, sprinkle a little of the flour in, mix well and add the remaining eggs)
- Pour the batter over the clementines making sure the mixture reaches all areas of the tin. Use a spatula to smooth out the mixture evenly in the tin.
- Bake for approx 70 mins until a skewer comes out clean when inserted to the centre of the cake. Remove from the tin and allow to rest for 10 minutes before inverting onto a serving plate.
- Combine the apricot jam and water in a pan over heat until warmed before brushing carefully over the cake.
CHEFS TOP TIPS!
Delicious served cool at room temperature and will keep for 3-4 days in an airtight container.
Try with a little whipped cream or crème fraiche as the perfect tea time treat
Clementines and Cardamom
Clementines are said to have come into existence because of accidental hybridization, the first fruits being discovered by Brother Clément Rodier in the garden of his orphanage in Algeria. They are less acidic than oranges, juicy and sweet with many complex aromatic oils.
Cardamom is considered to be one of the world’s oldest spices dating back at least 4000 years. Ancient Egyptians used Cardamom for many medicinal purposes as well as culinary uses in both savoury and sweet dishes. Cardomom is also popular in Scandinavia where it is used in mulled wine, hence the Christmas link, making the citrus and aromatic combination a perfect match for this cake.
David Mulcahy
Food Development & Innovations Director
Sodexo UK & Ireland