Reader recipe: Clementine and ginger upside-down cake
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Hannah Hughes
Reader recipe: Clementine and ginger upside-down cake
Reader Angela says: ‘My daughter made a pineapple version of this at school, which was my inspiration. It reminds me of simpler times, where family came first, life was less hectic and meals were lovingly prepared – it reflects my style’
Serves: 8
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
338Kcal
Fat
15gr
Saturates
9gr
Carbs
44gr
Sugars
29gr
Fibre
1gr
Protein
5gr
Salt
0.7gr
Ingredients
- 4 tbsp golden syrup
- 6 clementines, peeled and halved through the equator
- 30g crystallised ginger pieces, finely chopped, or stem ginger
- 125g butter, softened, plus extra to grease
- 125g caster sugar
- 3 medium eggs
- 150g selfraising flour, sifted
- ½ tsp baking powder
- 2 tbsp milk
- ice cream or clotted cream, to serve (optional)
Step by step
How to store
The cake keeps for up to 4 days in an airtight container.
- Grease and line a 20cm diameter fixed-base cake tin with baking paper. Preheat the oven to 160°C, fan 140°C, gas 3.
- Drizzle the syrup evenly over the base of the tin then arrange the clementines in the tin, cut-side down, and scatter with one-third of the ginger.
- Cream the butter and sugar together until fluffy then beat in the eggs, one at a time. Fold in the flour and baking powder with a pinch of salt until combined. Stir in the milk and remaining ginger.
- Spoon the batter over the fruit and level out. Bake for 45-50 minutes or until risen and a skewer inserted into the cake comes out clean. Leave to stand for 10 minutes before turning out. Serve just warm, or cooled, with ice cream or clotted cream.
