{"id":7856,"date":"2020-07-02T16:53:13","date_gmt":"2020-07-02T15:53:13","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=7856"},"modified":"2020-07-02T16:53:40","modified_gmt":"2020-07-02T15:53:40","slug":"caramelised-clementine-upside-down-cake","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=7856","title":{"rendered":"Caramelised Clementine Upside Down Cake"},"content":{"rendered":"

Caramelised Clementine Upside Down Cake <\/b><\/span><\/p>\n

225g unsalted butter softened <\/span><\/p>\n

2 tbsp unsalted butter <\/span><\/p>\n

75g light muscovado sugar <\/span><\/p>\n

1 tsp vanilla extract <\/span><\/p>\n

3\/4 large clementines <\/span><\/p>\n

1 clementine, zested and juiced <\/span><\/p>\n

225g caster sugar <\/span><\/p>\n

3 large eggs <\/span><\/p>\n

225g plain flour, sifted <\/span><\/p>\n

1 1\/2 tsp baking powder <\/span><\/p>\n

2 \/3 tbsp. Cointreau <\/span><\/p>\n

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<\/b>]. In a small saut\u00e9 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.<\/span><\/p>\n

 <\/p>\n

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\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-22I","jetpack-related-posts":[{"id":4832,"url":"http:\/\/wenvoe.org.uk\/?p=4832","url_meta":{"origin":7856,"position":0},"title":"Raspberry Dessert Cake","author":"Alan Williams","date":"28th July 2018","format":false,"excerpt":"Raspberry Dessert Cake. 250g plain chocolate, broken into pieces 225g unsalted butter, plus extra for greasing 1 tbsp. strong, dark coffee 5 large eggs 100g golden caster sugar 85g plain flour 1tsp. ground cinnamon 175g fresh raspberries, plus extra to serve Icing sugar, for dusting Preheat oven to 160C. Grease\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6278,"url":"http:\/\/wenvoe.org.uk\/?p=6278","url_meta":{"origin":7856,"position":1},"title":"Nutty Brownies","author":"Alan Williams","date":"30th July 2019","format":false,"excerpt":"Nutty Brownies 225g dark chocolate 100g unsalted butter 150g dark soft brown sugar 150g caster sugar 2 large eggs 1 tsp vanilla extract 150g plain flour 50g walnut, hazelnut or pecan pieces A 20cm square tin, lined with greaseproof or baking paper Heat oven to 160C fan. In a saucepan,\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":10288,"url":"http:\/\/wenvoe.org.uk\/?p=10288","url_meta":{"origin":7856,"position":2},"title":"Upside- down Sticky Apricot Cakes","author":"Alan Williams","date":"18th September 2021","format":false,"excerpt":"Upside- down Sticky Apricot Cakes 85g golden caster sugar 6 apricots, halved, stones removed For the cake batter 200g butter, softened 175g golden caster sugar 2 large eggs 75ml full-fat milk pinch saffron strands [optional] diluted in a little warm water 140g plain flour 140g SRF 100g ground almonds Tip\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":10804,"url":"http:\/\/wenvoe.org.uk\/?p=10804","url_meta":{"origin":7856,"position":3},"title":"Chocolate and Cranberry Cookies","author":"Alan Williams","date":"13th December 2021","format":false,"excerpt":"Chocolate and Cranberry Cookies 125g unsalted butter, softened 125g light muscovado sugar 2 med eggs, lightly beaten 2tsp vanilla extract 225g wholemeal SR Flour 25g cocoa 75g dried cranberries 12 pecan halves 100g bar white chocolate, roughly chopped 100g bar milk chocolate, roughly chopped Heat the oven to180C fan. 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