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The season of oranges, tangerines, grapefruits and clementines is here and all I want is to make recipes with these delicious fruits!
What I like the most about fruits from the citrus family is their ability to give us intensity of flavor and aroma! And we already know that the more intense the aroma, the more flavor we can feel and this makes citrus fruits unique and loved by so many.
How not to like a nice glass of freshly squeezed orange juice? I know there are plenty of people who don’t like it, but I think you should be studied.
My favorite citrus fruit is grapefruit! I’m a fan of bitter flavors that are strange at firts and then you fall completely in love. Since I was a kid, I’ve liked this rebellious side of grapefruit, which gives us sweetness wrapped in a generous, but balanced, dose of bitterness.
But as I know that grapefruit is probably the citrus fruit with the smallest number of followers, I chose to bring you a recipe with clementines, the sweet and friendly clementines, which no one can resist and which, on top of that, don’t even have seeds! Tell me that this detail doesn’t make all the difference?
What do you say about a clementine upside down cake? A very moist cake with a fragrant flavor of clementines that harmonizes sublimely with Graham’s Crusted 2013, a Port wine with notes of bergamot, black plum, raspberry, blueberries, jam and mint that brings out the best of this cake.
Hmmmmm I almost feel like I can smell all the incredible aromas of this cake filling the kitchen again.
EASY | QUICK | MOIST | PERFUMED
This Clementine Upside Down Cake is super easy to make!
We start by peeling the clementines and cutting them into slices. You can also cut into slices without removing the skin, but this will add more bitterness to your cake, which not everyone likes.
Then we arrange the slices one by one in a cake pan and reserve them.
Then we make the cake dough by mixing all the dry ingredients in one bowl, the wet ingredients in another bowl, and finally we mix the two until we obtain an homogeneous dough.
We pour this dough into the cake pan over the clementine slices and put it in the oven.
To make the unmolding process easier, I recommend making this cake and any upside-down cake in a pan with a removable bottom.
See how SUPER EASY it is?
Oh! If you don’t have clementines, you can make this cake with any other citrus fruit, such as oranges, tangerines, grapefruit, and maybe even lemon. And if you’re adventurous, why not mix the citrus? It’s going to be really cool for sure!
About 13 clementines
Vegan butter to grease the pan
2 cups (290g) of all purpose flour
1 cup (160g) of brown sugar
1 tbsp of baking powder
1 pinch of salt
1 cup (248ml) of unsweetened soy milk
112ml of clementine juice (juice from about 4 clementines)
Zest of 4 clementines
1/3 cup (65ml) of olive oil
1 tsp of vanilla extract
About 13 clementines
Vegan butter to grease the pan
2 cups (290g) of all purpose flour
1 cup (160g) of brown sugar
1 tbsp of baking powder
1 pinch of salt
1 cup (248ml) of unsweetened soy milk
112ml of clementine juice (juice from about 4 clementines)
Zest of 4 clementines
1/3 cup (65ml) of olive oil
1 tsp of vanilla extract
1- Start by preheating the oven to 180ºC.
2- Then, grease a cake pan with a removable bottom with vegan butter and sprinkle yellow sugar over the entire surface.
3- Peel the clementines and cut them into slices. Arrange the slices one by one at the bottom of the cake pan, and fill any holes that remain empty between the slices with extra pieces of clementine. Reserve.
4- Place the flour, sugar, baking powder and salt in a bowl and mix with a whisk.
5- In another bowl, place the soy milk, the clementine juice, the clementine zest, the olive oil and vanilla extract and stir with a whisk.
6- Then pour the wet ingredients into the dry ingredients bowl and mix well with the whisk until you get a smooth and homogeneous batter.
7- Pour the cake batter into the cake pan, over the clementines slices, and bake for around 30 minutes, or until you insert a toothpick in the middle and it comes out clean.
8- Unmold the cake while it is still hot so that it is easier and the caramelized sugar and fruits do not stick to the bottom of the pan.
9- Serve cold or, if you prefer, still warm.
1- Start by preheating the oven to 180ºC.
2- Then, grease a cake pan with a removable bottom with vegan butter and sprinkle yellow sugar over the entire surface.
3- Peel the clementines and cut them into slices. Arrange the slices one by one at the bottom of the cake pan, and fill any holes that remain empty between the slices with extra pieces of clementine. Reserve.
4- Place the flour, sugar, baking powder and salt in a bowl and mix with a whisk.
5- In another bowl, place the soy milk, the clementine juice, the clementine zest, the olive oil and vanilla extract and stir with a whisk.
6- Then pour the wet ingredients into the dry ingredients bowl and mix well with the whisk until you get a smooth and homogeneous batter.
7- Pour the cake batter into the cake pan, over the clementines slices, and bake for around 30 minutes, or until you insert a toothpick in the middle and it comes out clean.
8- Unmold the cake while it is still hot so that it is easier and the caramelized sugar and fruits do not stick to the bottom of the pan.
9- Serve cold or, if you prefer, still warm.
*This recipe was supported by the School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
*This recipe was supported by the School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!