These clementine upside-down muffins with a clementine syrup drizzle are scrumptious for a tea-time deal with. The pound cake sponge is agency however very moist, in order that they maintain their form and maintain for a number of days.
I made these with Clemengolds. After some analysis, I nonetheless can’t work out precisely what fruit the Clemengold is aside from a by-product of the Nadorcott Mandarin which is marketed beneath the commerce identify Clemengold in South Africa. They’re seedless citrus fruit that’s delectably candy and simple to peel. They appear to be a Clementine to me, so for the good thing about the worldwide readership of this weblog, that is what the recipe might be named.
I ate many of the clemengolds straight up and chilled. It’s the way in which I desire to eat fruit. I juiced a number of one morning after an evening earlier than however wanted to squeeze about 10 to make a glass. Significantly better worth to eat the fruit complete.
For this recipe, I made a decision to adapt a traditional pound cake recipe and the one I used for my orange drizzle cake. I like the marginally denser crumb with these muffins in order that they’ll successfully take in all of the syrup.
- 225 g butter – room temp
- 225 g caster sugar
- 225 g flour
- 2 tsp baking powder
- 4 massive eggs – room temp
- finely grated zest of two small Clemengold’s
- about 1/2 – 1 t of brown sugar for every cake
- 15 slices of peeled clementines 1 slice per cake
Sizzling Syrup
- 1/2 cup of clementine juice
- 1/2 cup sugar
-
Preheat oven to 180 c / 350 F
-
Beat the butter and sugar till pale and fluffy.
-
Add the eggs one after the other, permitting to completely mix earlier than the following addition
-
Add the clemantine zest and blend.
-
By hand sift the flour and the baking powder over the combination and fold it in to mix.
-
Sprinkle round 1/2 – 1 teaspoon of brown sugar within the the underside of every cavity of a greased muffin pan.
-
Add a slice of clementine (reduce about 1cm thick) on prime of the sugar.
-
Utilizing an ice-cream scoop, evenly measure out the cake batter and dollop onto every clementine (about 3/4 of the way in which up the pan).
-
Bake for 25 – 30 minutes, till golden brown.
-
Make the syrup by bringing the juice and sugar to the boil till the sugar has dissolved and it simply begins to thicken.
-
Utilizing a spatula gently loosen the baked muffins from the mould and tip out onto a cooling rack. Pour the nice and cozy syrup over the muffins to permit them to soak up.
They’re excellent to serve simply as they’re, or you may add a dollop of contemporary cream.
