Candied Clementine Upside Down Cake
Try this vegan upside down cake, showcasing candied clementine slices on top of a clementine-flavoured sponge..
Substitute:
- No clementines? Use any citrus instead. Oranges, mandarins, grapefruits and even lemons will work.
- No vegan yoghurt? Try with any natural yoghurt.
- No vegetable oil? Use melted coconut oil or a very light olive oil instead.
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 60 minutes
Servings: 8
Ingredients:
12 Clementines (depending on size)
230 g self raising flour
200 g caster sugar
1 tsp baking powder
a pinch of salt
200 g vegan yoghurt
60 ml Plant based milk
50 ml vegetable oil
1 Vanilla pod (seeds scraped out )
Recipe:
Preheat the oven to 180C/160 fan/gas mark 4. Thinly slice 4-5 unpeeled clementines and lay them in the bottom of a lined cake tin. Sprinkle with 2 tbsp of sugar. Place in the oven and cook for 20 minutes.
While they're cooking, make the cake batter. Zest and juice 3 clementines. In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Make a well in the middle and add the yoghurt, milk, and vegetable oil. Mix well to combine into a smooth batter, then mix in the vanilla, clementine juice and zest.
Pour the batter over the candied clementines and cook for 30 minutes, or until lightly golden and set. Remove from the oven and leave to cool for 5 minutes.
Turn the cake upside down on a plate, and gently remove the lining paper. Serve warm or cold. Enjoy!
How to store
Store the cake at room temperature for up to 3 days, or in the fridge if it's warm outside.
Leftovers
Use any leftover cake in cake truffles, cake shakes or grilled cake recipes.
