So here’s the thing about January birthdays: no one wants to eat visible sugar. By this, I mean that no one wants to eat icing. Everyone is still convinced that they’ll be able to stick with their New Year’s resolution of getting in better shape (and props to you if you can) and so they refuse to eat a mixture of butter and sugar. If you are one of these people: good job, you stuck with it for a little over a week, but it’s okay, next year you can go for the whole month. Personally, I don’t remember ever making a New Year’s resolution (for myself that is). My mom is always telling me I should focus on improving some random, vague thing, like being kinder. To my mother, I say, happy belated birthday! I actually made these on her birthday, so I am a kind daughter 😉
These individual clementine upside cakes are the perfect, guilt free size of treat. So try it out, I promise whoever you serve these to (or just you yourself) will be wildly impressed. I took the actual cakes recipe from http://www.versesfrommykitchen.com/2012/01/ clementine-upside-down-cakes.html. I just got rid of the almond meal and added in some vanilla.
First, make the cake portion and add in the clementine zest and juice.
Next, slice the clementines. You want the centre portions that will take up the most space in the tins. Ends = snack.
Lastly, assemble. Start by buttering and flouring your muffin tins. You could use a non-stick spray but I didn’t have any. Then add a teaspoon of brown sugar to each well followed by a clementine slice.
Divide the batter on top and bake.
The beauty of these comes once you flip them. Let them cool for about 5 minutes then run a knife around the edges and flip the pan.
Happy Birthday, Mom!
Talk to you guys next week!
Recipe from http://www.versesfrommykitchen.com/2012/01/clementine-upside-down-cakes.html. There is also a syrup recipe on this site, I skipped it just because there was already enough sweetness.
- Butter, for greasing
- brown sugar, for base
- 4 clementines, sliced into thin rounds
- 1 1/2 sticks unsalted butter, melted
- 4 eggs
- 1 cup self-raising flour (all purpose will be just fine)
- 1 cup almond meal (I didn’t add this, and so my batter was more runny. Add a teaspoon of vanilla)
- 2 clementines, juiced through a fine sieve and zested
- 1 tsp. cinnamon
- Preheat the oven to 325F degrees.
- Using a medium mixing bowl and electric mixer, whisk the eggs and sugar for 8 minutes. Sift the flour and fold in. Fold in the butter, almond meal, clementine juice and zest and cinnamon. Keep folding until fully combined.
- Butter twelve small muffin basins. Sprinkle half a teaspoon of brown sugar into each basin. Place a thin clementine round (minus the rind) into each basin.
- Divide the mixture among the basins until 2/3 full. Place on a baking sheet in the oven for 30 minutes, or until a skewer inserted in the centre comes out clean.
- Meanwhile, start on the syrup. Put the clementine juice, superfine sugar and maple syrup in a small saucepan over medium heat until the sugar dissolves. Increase the heat and bring to a boil until the consistency is a thick syrup.
- Remove the cakes from the oven and let cool for five minutes. Turn out on to a wire rack.
Serves 12 small cakes.