Clementine upside-down cake with marmalade recipe
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
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