Friday, January 27

SHF#15 - Tangy Clementine Upside Down Cake

This time round, Becks and Posh came up with an excellent idea for Sugar High Fridays#15(of which Jennifer is the creator) and asked for a permission to start Sugar Low Fridays.

My contribution is this delicious 'warm comfort pudding for cold winter days' that I adopted from 'Waitrose' supermarket recipe leaflets. - is their super monthly magazine if you want to have a peek.

This lovely moist cake has very little fat and has a detailed calorie description:

It serves 6 people and 1 serving has:

199kcal/3.6 g fat/2.4% fat per serving

You could use oranges or grapefruit too as a variation and 'Waitrose' suggests an alternative for orange marmalade to use stem ginger syrup and few chopped pieces of ginger which I know would taste absolutely marvellous as the syrup is sugary!


4 clementines (2 large oranges)

3 tbsp orange marmalade(sugar-free)

2 medium eggs

75 dark brown sugar (I used 2 large tbsp. of honey)

grated zest and juice of 1 clementine

75 g self-raising flower, sifted

250g low-fat fromage frais + 1/2 tsp ground ginger - use as an accompaniment

Preheat the oven to 180 degrees.
Peel 4 clementines and slice into 5 circles each. Prepare a non-stick cake tin, 20cm in diameter and only 4cm high. Lay the slices, starting in the middle and working your way out, overlapping them slightly.
Warm the marmalade (you can make your own, if you like, using only orange segments, the orange peel and honey) and pour it over the clementine slices in the cake tin.
In a bowl, beat the eggs with honey with an electric mixer. Add the zest and juice of 1 clementine. Add the flour and mix in. Pour the mixture over the clementines and bake for about 20-25 minutes until golden and firm on top.
The marmalade might be bubbling on the side of the cake which is ok.
Once the cake is cooked, take out of the oven, put a large plate upside-down on top of the tin and turn it all upside down. Take the tin off and voila! Beautiful moist cake.

I would like to add, the cake tastes nice. I like them exceptionally georgeous. This one tastes healthy, is suitable if you fancy a hot pud and is done in about half hour. I would prefer to eat it with a delicious ginger ice-cream and a mint leaf on top!!! That would make it that little more exceptional.

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Anonymous Ivonne said...

Ciao Dreska!

What a wonderful idea! I have made apple upside down cakes and I even made a cranberry one before, but I would have never thought of one with tangerines.

It sounds moist and exotic ... delicious!

1:17 am  
Anonymous Tania said...

I've only ever eaten clementines raw ... but I bet they'd taste wonderful all soft and warm and buttery. Thank you for sharing this recipe!

5:15 am  
Blogger Sam said...

thanks for sharing Dreska - i love waitrose recipes!


8:08 pm  

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