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.
