If you are making a batch of marmalade, try baking this delicious tangy, sweet and moist cake with it. Don’t worry, it’s just as tasty with shop-bought!
- For the topping:
- 3-4 tangerines, mandarins or satsumas, thinly sliced
- 30g (1oz) butter, melted
- 2 level tbsp caster sugar
- For the cake:
- 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
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.
Top tip for making Citrus upside down cake
Make sure you base-line tin with a circle of baking parchment to make sure cake comes out easily.