Caramelised Clementine Upside Down Cake

Caramelised Clementine Upside Down Cake

225g unsalted butter softened

2 tbsp unsalted butter

75g light muscovado sugar

1 tsp vanilla extract

3/4 large clementines

1 clementine, zested and juiced

225g caster sugar

3 large eggs

225g plain flour, sifted

1 1/2 tsp baking powder

2 /3 tbsp. Cointreau

Heat the oven to 180C fan. Butter and line the base and sides of a 20cm spring form tin with non stick baking paper [make sure the side paper overlaps the base paper]. In a small sauté pan, melt the 2 tbsp. of butter on a low heat, add the muscovado sugar and the vanilla extract. Cook over a low heat until the sugar has melted and is glossy, about 3 mins. Remove from the heat add the Coin-treau, stir to mix and pour into the cake tin. Peel 3 of the clementines and cut into 3 rounds each. Lay these on top of the caramel big sides down, Use the last clementine if needed. In a food mixer cream the remaining butter with the caster sugar, add the eggs one at a time, beating after each addition. Add the sifted flour, baking powder and a pinch of salt. Beat to mix well. Add the zest and juice of the clementine [the mixture may split but don’t worry] mix it well. Pour the mixture into the tin and cook for about 50 – 60 mins until a skewer comes out clean. Remove from the oven and leave to cool for about 20 mins. Place a large plate on top and invert it. Unclip the tin and remove the paper. Drizzle with a little liquid honey if desired. Serve with a good blob of extra thick double cream.