Mini Clementine Upside Down Cakes

Mini Clementine Upside Down Cakes

I love winter for the lovely citrus flavors we get to experiment with on our taste palate. I also love clementines because they don't have seeds and yes, I'm that lazy. The full recipe is from Verses From My Kitchen - a delightful blog, which I highly recommend! 

Ingredients for the Cakes

Brown Sugar
4-5 Clementines
1 1/2 sticks unsalted butter, melted
4 eggs
1 cup flour
1 cup almond meal
2 juiced and zested Clementines
1 teaspoon cinnamon

Ingredients for the Syrup

2 Clementines
1/2 cup sugar
3 Tablespoons Maple Syrup

Directions for the Cakes

Pre-heat oven to 325 degrees F. Heavily grease a muffin pan (for a dozen muffins) with whatever you want, just get it done well. Put 1/2 teaspoon of brown sugar in the base of each muffin basin. Slice the Clementines and remove peel, place one slice at the bottom of each muffin basin. Mix the rest of the ingredients together and spoon on top of brown sugar and clementines. Bake 1/2 hour.

Directions for the Syrup

Mix all ingredients together over heat in a pan until thick. Set aside to cool and drizzle on mini cakes when they come out of oven.


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