Clementine upside-down cake with marmalade recipe | delicious. magazine

Name: Clementine upside-down cake with marmalade recipe | delicious. magazine
Ingredients: Vegetable oil for greasing; 250g unsalted butter, softened; 250g golden caster sugar; 1 tsp vanilla extract; 4 medium free-range eggs, beaten; 100g ground almonds; 150g self-raising flour; Finely grated zest 1 lemon; 8 clementines, 3 finely zested,; all peeled and sliced horizontally into thirds; 4 tbsp demerara sugar; 3 tbsp https://www.deliciousmagazine.co.uk/recipes/clementine-and-bay-marmalade/clementine and bay marmalade or orange marmalade; You’ll also need…; 20cm non-stick round cake tin

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Budge over pineapple. We've used marmalade to add an extra hit of orange flavour and sweetness to this clementine upside-down cake.

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Ingredients

Vegetable oil for greasing
250g unsalted butter, softened
250g golden caster sugar
1 tsp vanilla extract
4 medium free-range eggs, beaten
100g ground almonds
150g self-raising flour
Finely grated zest 1 lemon
8 clementines, 3 finely zested,
all peeled and sliced horizontally into thirds
4 tbsp demerara sugar
3 tbsp https://www.deliciousmagazine.co.uk/recipes/clementine-and-bay-marmalade/clementine and bay marmalade or orange marmalade
You’ll also need…
20cm non-stick round cake tin