Upside-down whisky marmalade cake recipe
More sophisticated and stylish than a retro pineapple upside-down cake, this dessert-bake celebrates the glories of winter citrus
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Ingredients
- 4 tbsp demerara sugar
- 3 small clementines, scrubbed and thinly sliced, plus the zest of 1
- 150g soft butter
- 150g caster sugar
- 6 tbsp marmalade
- 3 medium eggs
- 150g plain flour*
- 1 tsp baking powder*
- 125g fine cornmeal or polenta*
- 150g Greek yogurt, plus extra to serve (optional)
- 3 tbsp whisky (or use orange or clementine juice for an alcohol- free cake)
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