Clementine & Cardamom Upside Down Cake

An upside-down cake is pretty much a staple of British home comfort. John Whaite shares with us his version flavoured with clementine and cardamom. The refreshing sour clementine flavour is lovely against the bittersweet caramel. The cardamom is there in the background of every mouthful making this cake a really mouth-watering recipe.

Ingredients:

For the Topping

4oz Billington's Unrefined Golden Caster Sugar

8 Clementines

For the Cake

10oz Unsalted butter (softened)

10oz Billington's Unrefined Light Muscovado Sugar

5 Eggs (free range, large, beaten)

10oz Self-raising white flour

1 1/2 tsp Ground cardamom

1 tsp Fine sea salt

For the Glaze

4 tbsp Apricot Jam

1 tbsp Water