Cinnamon clementine​ upside-down cake​ recipe

clementine's Nov 28, 2021

  • Serves 10
  • 30 mins to prepare and 45 mins to cook
  • 391 calories / serving


  • 3 clementine's, sliced into 5mm-1cm slices (you should get 3-4 slices per clementine, depending on its size)
  • ¼ tsp Schwartz ground cinnamon​
  • 50g panko breadcrumbs​
  • 180g caster sugar​
  • 100g ground almonds​
  • 1½ tsp baking powder​
  • 4 medium, free range eggs​
  • 200ml sunflower oil​
  • zest of 1 lemon (use the juice for syrup)​

For the syrup

  • 80g caster sugar​
  • juice of 3 clementine's​
  • 1 tsp vanilla paste or extract​
  • ¼ tsp Schwartz ground cinnamon​
  • 30g flaked almonds, to decorate​
  • single cream or Greek yogurt, to serve​


  1. Preheat the oven to 170°C (gas 4) and 150°C (fan). Using baking paper, line the base and sides of a 20cm cake tin.
  2. Place the clementine slices on the tin's base in a decorative pattern, overlapping is fine. Sprinkle with a touch of cinnamon.
  3. Combine the breadcrumbs, sugar, almonds, and baking powder in a mixer or with a hand whisk. Combine the eggs, oil, and lemon zest in a large mixing bowl.
  4. Pour the mixture into the cake tin's clementine base, then bake for 45-50 minutes, or until firm to the touch and cooked through.
  5. Prepare the syrup while the cake is baking by heating the sugar with the clementine juice, lemon juice, vanilla paste, and cinnamon. Bring to a simmer and cook for 2 minutes after the sugar has dissolved. Remove the pan from the heat and set it aside.
  6. Allow the cake to cool for 5 minutes after taking it out of the oven before turning it out onto a cake platter. Carefully peel away the baking paper and pour the syrup over the cake. Allow the cake to cool and absorb the syrup for at least an hour.
  7. Serve with single cream or Greek yogurt.​


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