Recipe Index

Ingredients

• ¼ Cup Butter (melted)
• ⅔ Cup brown sugar
• 4-5 Clementines (sliced thin)
• ¾ Cups Granulated Sugar
• 2 Tablespoons Clementine zest (about 4 clementines)
• 1 Cup plus 2 Tablespoons Cake Flour
• 1 1/2 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 1/2 Cup Buttermilk
• 3 Tbsp Fresh Clementine Juice
• 1/2 Teaspoon Vanilla
• 1/4 Cup Vegetable Oil
• 2 Egg whites

Method

1. Heat the oven to 350°F, grease an 8-inch round cake pan, pour the melted butter into the pan, sprinkle the brown sugar evenly over it, and arrange the thinly sliced clementines across the butter and sugar.
2. Rub the granulated sugar together with the clementine zest in a small bowl until the sugar turns fragrant and damp.
3. Whisk the clementine sugar with the cake flour, baking powder, baking soda and salt in a large bowl.
4. Beat the buttermilk, fresh clementine juice, vanilla and vegetable oil into the dry ingredients with a mixer just until the batter is fully combined.
5. Whip the egg whites in a clean bowl to medium-stiff peaks, fold a third of them through the batter to loosen it, then fold in the rest until no white streaks remain.
6. Pour the batter over the clementines in the pan and bake for 30 to 35 minutes, until the centre springs back when pressed lightly or a toothpick emerges clean.
7. Cool the cake in the pan for about 10 minutes, then invert it onto a plate or cake stand so the glossy clementines face up.

Prep: 20 min · Cook: 30 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data