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Cranberry and clementine upside down yoghurt cake.
This brunch cake recipe comes from Sarah Hemsley from A Slow Gathering:
“A place to gather all the things that inspire and motivate me to embrace slow living and find pleasure in the simple tasks, comforts and daily rituals of home life. ”
Preparation - 30 minutes
Bake time - 45 - 60 minutes
For the Cake
175g unsalted butter, softened at room temperature
250g caster sugar + 50g
1 tsp vanilla extract
Zest from 2 clementines ( and then sliced for the base )
4 large eggs, lightly beaten
1 tsp of baking powder
200g Plain Flour, sifted
100g ground almonds
200g natural yoghurt
150g fresh or frozen cranberries
2 sprigs of fresh rosemary finely chopped ( approximately 1 heaped tsp)
For the Glaze
200g icing sugar, sifted
1 Tbsp of natural yoghurt
Juice of half a clementine
50g or a handful of fresh or frozen cranberries
1 Tbsp of freshly squeezed clementine juice
1 Tbsp of caster sugar
2 or 3 sprigs of fresh rosemary
Pre heat the oven to 180ºC Fan.
Butter the sides and base of a loose bottomed deep 8”/23cm cake tin. Line the base with a circle of greaseproof paper.
In a large bowl or using a free standing mixer, beat together the butter, 250g of the sugar, the vanilla extract and the zest from one clementine. Beat until light and fluffy.
Reserve the clementine for slicing later.
Turn the mixer down to slow speed and gradually add the beaten egg until all combined.
Sift together flour and baking powder then add to the mixer with the ground almonds.
Finally, fold the yoghurt into the cake batter.
In a small bowl mix together the 50g of sugar with the zest of the second clementine and chopped rosemary. Use the back of a spoon to grind the ingredients together to make the infused sugar.
Again, put the zested clementine to one side with the first one.
Sprinkle the clementine and rosemary sugar mixture over the base of the cake tin until evenly covered. Using a sharp knife, slice the two zested clementines into thin slices and place 4 or 5 slices on top of the sugar mixture on the base of the tin leaving ample gaps between the slices. You may need to slice a few into halves to fit neatly to the edge. Scatter 150g of the cranberries into the gaps around the clementine slices so that the base is covered with cranberries and clementine slices.
Spoon the cake batter on top of the clementine and cranberry base, filling the tin.
Bake in the middle of the preheated oven for between 45 - 60 minutes or when a cake skewer inserted into the middle of the cake comes out clean.
Remove from the oven and allow the cake to cool in the tin for 10 minutes before carefully turning out onto a cooling rack. The bottom of the cake will now be the top. Carefully remove the greaseproof paper and allow to cool completely.
When the cake is completely cool, make the clementine glaze.
Sift icing sugar into a clean bowl and add the yoghurt. Slice a clementine in half and squeeze enough juice into the icing sugar to make a thick but runny glaze.
Spoon glaze over the top of the cake allowing a few drips to drizzle down the edges.
While the glaze is setting, put the 50g or handful of cranberries into a bowl and sprinkle over the tbsp of juice so that they are all coated. Remove from bowl and pat dry any surplus juice with a piece of kitchen roll or a clean tea towel. They should be tacky and sticky.
Sprinkle over the caster sugar to cover them all with a ‘frosted’ look.
Use these and the sprigs of rosemary to decorate the top of the cake.
Enjoy with a hot drink after a brisk country walk or share with friends and family while toasting in the New Year!