Upside-down whisky marmalade cake
Serves: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Upside-down whisky marmalade cake
More sophisticated and stylish than a retro pineapple upside-down cake, this dessert-bake celebrates the glories of winter citrus
Serves: 10
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
383Kcal
Fat
16gr
Saturates
9gr
Carbs
49gr
Sugars
29gr
Fibre
1gr
Protein
6gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 4 tbsp demerara sugar
- 3 small clementines, scrubbed and thinly sliced, plus the zest of 1
- 150g soft butter
- 150g caster sugar
- 6 tbsp marmalade
- 3 medium eggs
- 150g plain flour*
- 1 tsp baking powder*
- 125g fine cornmeal or polenta*
- 150g Greek yogurt, plus extra to serve (optional)
- 3 tbsp whisky (or use orange or clementine juice for an alcohol- free cake)
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4 and grease and line the base and sides of a 22-23cm springform cake tin. Scatter the demerara sugar evenly in the base of the tin then add the clementine slices.
- For the batter, cream the butter and caster sugar together for about 2 minutes until pale, using an electric mixer. Add the clementine zest, 3 tablespoons of the marmalade and then the eggs, one at a time, adding a spoonful of flour after each one and whisking well between each addition. Sift in the rest of the flour, the baking powder and a pinch of salt, then add the cornmeal or polenta, yogurt and 2 tablespoons of whisky. Mix until just combined, then spoon into the cake tin. Level the top and bake the cake on a tray for 40-50 minutes, or until a skewer comes out clean. Leave the cake to cool in the tin for 15 minutes.
-
Gently warm the remaining 3 tablespoons of marmalade in a small pan with 1 tablespoon of whisky. Carefully turn the cake out onto a serving plate or stand and remove the lining paper. Brush the warm marmalade glaze over the clementine slices. Serve slightly warm or at room temperature, with extra Greek yogurt if you wish.
*Use gluten-free flour and baking powder and check your cornmeal or polenta is labelled gluten-free, if required.To storeBest on the day of baking; slices can be frozen and warmed gently to serve.
