Spiced Clementine and Cranberry Upside-Down Cake

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    465

A delicately spiced upside-down cake made with zesty clementines and cranberries which will fill your kitchen with the fragrance of the festive season whilst you bake. Get cosy and enjoy a slice with a cup of tea or a warm glass of mulled wine.

recipe updated Mar 18, 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    180 g
  • Egg icon
    Egg
    3
  • Water icon
    Water
    250 g
  • Star anise pod icon
    Star anise pod
    3
  • Cinnamon stick icon
    Cinnamon stick
    2
  • Caster sugar icon
    Caster sugar
    280 g
  • Clementine icon
    Clementine
    8
  • Cranberries icon
    Cranberries
    40 g
  • All purpose flour icon
    All purpose flour
    180 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    1 teaspoon
  • Mixed spice icon
    Mixed spice
    ¼ teaspoon
  • Ground nutmeg icon
    Ground nutmeg
    ¼ teaspoon
  • Dried cranberries icon
    Dried cranberries
    40 g
  • Milk icon
    Milk
    4 tablespoons
  • Salt icon
    Salt
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Springform pan - 10 x 2.5"
  • kCook icon Saucepan - small
  • kCook icon Saucepan - medium
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Serving plate

Step preview

  1. Zest the clementines, remove the skin, slice each one into three rings about 5mm thick
  2. Grease and line a clean springform pan with parchment paper
  3. Add water, star anise pod and cinnamon stick to a clean saucepan
  4. Heat until boiling - high heat
  5. Cook until reduced by half - 8 min, high heat
  6. Add caster sugar to a clean saucepan
  7. Heat until melted - medium-high heat
  8. Increase the temperature slightly
  9. Heat until caramelized - 5 min, high heat
  10. Pour spices into caramel slowly
  11. Heat - 3 min, medium-high heat
  12. Remove from the heat and set aside
  13. Remove the cinnamon sticks from the syrup
  14. Pour syrup into springform pan
  15. Arrange clementine and cranberries in the springform pan
  16. Pre-heat oven - 160°C
  17. Attach Creaming beater
  18. Add unsalted butter and caster sugar to the Kenwood Bowl
  19. Add the clementine zest
  20. Mix with splashguard fitted then scrape bowl - 3 min, Speed 3
  21. Mix with splashguard fitted - 2 min, Speed 3
  22. Then add all purpose flour, baking powder, ground cinnamon, mixed spice, ground nutmeg, dried cranberries, egg, milk and salt to the Kenwood Bowl
  23. Mix with splashguard fitted until combined then scrape bowl - 20 sec, Speed 4
  24. Mix with splashguard fitted - 20 sec, Speed 4
  25. Transfer mixture to springform pan
  26. Level
  27. Bake until golden brown - 45 min, 160°C
  28. Remove from oven and let cool - 10 min
  29. Place cake on serving plate
  30. Let cool slightly
  31. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app