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Juicy clementines are in abundance at this time of the year and this is a lovely way of serving a tangy dessert which, being fat free, is sparing in calories especially after all that Christmas excess.

Clementine upside down de


  • 4 to 5  clementines depending on size, peeled and cut horizontally into 5 slices PLUS
  • The grated rind and juice of 1 clementine
  • 3 tbsp thin cut marmalade
  • 2 beaten eggs
  • 75g golden caster sugar
  • 75g sifted self raising flour


  1. Pre-heat oven to 180ºC/160ºFan/350ºF/Gas 4
  2. Arrange the Clementine slices on the base of a non-stick 20cm round sandwich tin.
  3. In a saucepan melt the marmalade over a gentle heat and then spoon over the Clementine slices.
  4. With an electric mixer, beat together the sugar and eggs until the mixture is pale and creamy and resembles lightly whipped cream.
  5. Add the grated rind and juice, together with the flour to the mixture and gently fold until combined – be careful not to beat the ingredients as you will knock out all the air you have created.
  6. Spoon mixture over the clementine slices in the cake tin and bake in the oven for 25-30 minutes until golden brown and firm to the touch.
  7. Leave to cool slightly before gently running a palette knife around the sides to loosen off. Turn out onto a plate and serve with lashings of whatever takes your fancy – cream, crème fraiche or ice cream.
Recipe by Pauline Mardell

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