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Sugar and spice
This upside-down cake enjoys
a subtly warming hit of cinnamon
CINNAMON CLEMENTINE
UPSIDE-DOWN CAKE
freeze baked,
Serves 10
undecorated cake
Takes 1 hr 15 mins plus soaking
3 clementines, each sliced into
3-4 rounds
¼ tsp Schwartz ground cinnamon
50g panko breadcrumbs
180g caster sugar
100g ground almonds
1½ tsp baking powder
4 medium eggs
200ml sunfower oil
1 lemon, zested
For the syrup
80g caster sugar
3 clementines, juiced
½ lemon, juiced
1 tsp vanilla extract
¼ tsp Schwartz ground cinnamon
THE SPICE IS RIGHT
A favourite flavour for Christmas,
Schwartz Cinnamon 39g, £1.60
(£4.10/100g), comes only from
mature trees aged up to 20 years
that grow on the tropical hillsides
of Indonesia, giving them time to
develop a warm, aromatic flavour.
30g faked almonds
single cream or Greek yogurt, to serve
(optional)
1 Preheat the oven to gas 4, 170°C,
fan 150°C. Line the base and sides
of a deep 20cm cake tin with
baking paper.
2 Arrange the clementine slices
over the base of the tin; overlapping
is fne. Sprinkle with cinnamon.
3 Mix together the breadcrumbs,
sugar, almonds and baking powder
in a large bowl. Add the eggs, oil
and lemon zest and mix well.
4 Pour the mixture over the
clementines in the tin, then bake for
45-50 mins until frm to the touch
and a skewer inserted into the
centre comes out clean. Leave to
cool for 5 mins before turning out.
5 Meanwhile, prepare the syrup:
add the sugar, clementine juice,
lemon juice, vanilla extract and
cinnamon to a pan and heat gently.
Once the sugar has dissolved,
simmer for 2 mins. Remove from
the heat and set aside.
6 Carefully remove the baking
paper from the cake and pour the
syrup over. Set aside for at least
1 hr for the cake to absorb the
syrup, then decorate with flaked
almonds and serve with single
cream or Greek yogurt if you like.
Each serving contains
Energy
1626kJ
391kcal
20%
Fat
Saturates
Sugars
Salt
30g 4g 22g 0.3g
42% 18% 24% 6%
of the reference intake. See page 127.
Carbohydrate 26g Protein 7g Fibre 1g
+
GIVE ME MORE!
Find more cinnamonspiced bakes at
tes.co/schwartz.