Citrus upside down cake
IngredientsFor the topping:
- 3-4 tangerines, mandarins or satsumas, thinly sliced
- 30g (1oz) butter, melted
- 2 level tbsp caster sugar
- 125g (4oz) butter, softened
- 125g (4oz) self-raising flour
- 150g (5oz) marmalade, preferably mandarin
- 3 med eggs
- 2-3 tbsp sieved marmalade, to glaze
- Custard or crème fraîche, to serve
- 23cm (9in) spring-clip round tin, lined
Make sure you base-line tin with a circle of baking parchment to make sure cake comes out easily.
- Set the oven to 190°C/375°F/Gas Mark 5.
- Cook the citrus slices in boiling water for 2-3 mins, and then drain them well.
- Brush the melted butter over the base of the lined tin and sprinkle over the sugar. Arrange the citrus slices on top.
- To make the cake: Beat together the butter, flour, marmalade and eggs until the mixture is smooth. Spoon the mixture over the sliced citrus
- fruits and spread it out gently, taking care not to disturb the pattern of the citrus slices.
- Bake the cake in the centre of the oven for 35-40 mins, or until it has risen and is just firm to the touch in the centre. Remove the cake from the oven and leave it to cool in the tin for about 5 mins. Warm the sieved marmalade with 1 tbsp water until smooth and runny for a glaze.
- Turn the cake out on to a serving plate and peel away the lining paper. Brush the glaze over the top. Serve the cake, warm or cold, with custard or crème fraîche.
Nutritional information per portion
- Calories 317(kcal)
- Fat 19.0g
- Saturates 11.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.